Dr. BBQ's Lobster with Chili-Lime Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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:
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.
3. 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
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