Dr. BBQ's Lobster with Chili-Lime Butter

Dr. BBQ's Lobster with Chili-Lime Butter

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Description

Editor's note: The recipe below is excerpted from Ray "Dr. BBQ" Lampe's The NFL Gameday Cookbook: 150 Recipes to Feed the Hungriest Fan from Preseason to the Super Bowl_. Reprinted with permission by Chronicle Books._This is the recipe I used in the Barbecue Championship Series to get my team to the semifinals. The lime and chili go very well with the lobster for something a little different.

Ingredients

Chili-Lime Butter
1 cup (8 ounces) butter
Juice of 2 limes
2 tablespoons good-quality chili powder
Salt, as needed
Black pepper, as needed
2 whole live Maine lobsters, about 1 1/2 pounds each
Your favorite barbecue rub, as needed

Directions

  1. Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.
  2. Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.

Tags

    Super Bowl Backyard BBQ Seafood Lobster Fall Winter Tailgating Grill Grill/Barbecue
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