Grilled Lobster Tails

Ingredients

• 2 8-ounce lobster tails (16 ounces total)
• 4 tablespoons salted butter, (softened)
• 2 tablespoons Sriracha
• 2 teaspoons chopped fresh chives
• 2 fresh lemon wedges

Instructions

1. 1

   Rinse tails lightly and pat very dry with paper towels. Butterfly the tails by cutting lengthwise through the centers of the hard top shells and about half-way through the top of the meat with a kitchen shears. With your fingers, press shell halves of tails apart. If you see a dark line running down the center of the meat, that is the digestive tract (it may already be completely removed or only partially removed). To fully remove it, simply grasp it with a paper towel, pull it out and discard. Insert a metal skewer down through the entire length of the lobster tail, so the tail stays straight and doesn’t curl up on the grill.

2. 2

   In a small bowl, stir butter and sriracha until well combined.

3. 3

   Heat grill to medium-high, about 475°F. Clean the grill grates, then brush them liberally with oil.

4. 4

   Spread 1 tablespoon prepared sriracha butter over the meat of each lobster tail. Place tails on the grill, meat side down on the grates, for 4-5 minutes. The lobster shells should turn bright orange in color. Flip tails over and spoon another teaspoon of sriracha butter onto the meat of each tail. Grill for 3-4 minutes more, or just until lobster meat is opaque. Do not overcook or the lobster meat will be dry. Remove tails from grill and let sit for a couple minutes before serving.

5. 5

   To serve, sprinkle with fresh chives. Offer lemon wedges for squeezing over the tails and additional reserved sriracha butter.