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Dr. BBQ's Lobster with Chili-Lime Butter

By Ray "Dr. BBQ" Lampe

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Image may contain Animal Seafood Food Sea Life Lobster Bread Dish and Meal
Dr. BBQ's Lobster with Chili-Lime ButterLeigh Beisch

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.

Recipe information

  • Yield

    Makes 2 servings

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

Preparation

  1. Step 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.

    Step 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.

The NFL Gameday Cookbook: 150 Recipes to Feed the Hungriest Fan from Preseason to the Super Bowl. Text copyright © 2008 by the National Football League
Chronicle Books
TagsLobsterShellfishSeafoodMainDinnerGluten FreeNut FreeEasy5 Ingredients or FewerGrillingCookbooks

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