Best Dr Bbqs Lobster With Chili Lime Butter Recipes

Lobster With Lime Butter Sauce image

Provided by WizzyTheStick

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup dry white wine
1/2 small onion, sliced
1 green onion, chopped
3 large fresh thyme sprigs
2 tablespoons fresh lime juice
2/3 cup whipping cream
1/4 cup chilled butter (cut into 1/2 inch cubes)
salt and black pepper (to taste)
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/8 teaspoon scotch bonnet pepper, minced
2 large frozen uncooked caribbean lobster tails, thawed, cut in half length wise
1/2 teaspoon paprika
1/4 cup butter, melted

Steps:

Sauce
Saute onion, green onion, thyme, wine and lime juice in a small saucepan. Bring to a boil about 5 minutes until mixture is reduced to 1/2 cup. Strain and discard solids. Return wine mixture to sauce pan. Add cream and boil until reduced to 1/2 cup. Remove from heat and add butter a few cubes at a time, stirring between additions until melted and smooth. Season with salt and black pepper.
Lobster.
Prepare barbecue - medium high heat. Mix lime juice oil and scotch bonnet pepper in a small bowl for marinade. Place lobster tails flesh side up in a baking pan. Drizzle with marinade and let stand for 15 minutes. Sprinkle tails with paprika and salt. Grill tails until cokked through (about 8 minutes), brushing frequently with butter and turning occasionally.
Serve lobster with sauce.

Nutrition Facts : Calories 458.2, Fat 44.5, SaturatedFat 24.7, Cholesterol 115.4, Sodium 182.8, Carbohydrate 5.2, Fiber 0.4, Sugar 1.4, Protein 1.4

Dr. BBQ's Lobster with Chili-Lime Butter image

Provided by Ray "Dr. BBQ" Lampe

Yield Makes 2 servings

Number Of Ingredients 8

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

Steps:

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.
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.