Grilled Lobster Tails with Scotch Bonnet–Honey Glaze

Elevate your grilling game with these succulent lobster tails, perfectly paired with a sweet and spicy Scotch Bonnet–Honey Glaze. The blend of fiery Scotch bonnet chiles and floral honey creates a mouthwatering glaze that’s both sweet and fruity, making these lobster tails a memorable dish for any occasion.

Ingredients

For the Scotch Bonnet–Honey Glaze:

• 1/2 cup extra-virgin olive oil
• 1 to 2 Scotch bonnet chiles, stemmed and halved lengthwise (unseeded)
• 1/4 cup fresh lemon juice
• 1/4 cup honey
• 1/2 tablespoon Dijon mustard

For the Lobster:

• 4 (4-ounce) fresh lobster tails
• 8 (12-inch) wooden skewers, soaked in water
• 5 tablespoons finely chopped fresh flat-leaf parsley
• 5 tablespoons finely chopped fresh cilantro
• 1 small shallot, finely chopped (about 2 tablespoons)
• 4 teaspoons chopped fresh thyme
• 2 garlic cloves, finely chopped
• 5 tablespoons unsalted butter (about 2 1/2 ounces), melted
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper
• Pimento wood chunks or applewood chunks for grilling

Directions

Prepare the Scotch Bonnet–Honey Glaze:

1. Heat the olive oil in a small saucepan over medium heat for about 3 minutes, until hot.
2. Remove from heat and add the Scotch bonnet chiles. Let the mixture stand for 10 minutes to infuse the oil.
3. Transfer the oil and chiles to a blender and process until well combined, about 30 seconds. Strain the mixture through a fine mesh strainer into a medium bowl, discarding the solids. Set aside the chile oil.
4. In the cleaned blender, combine the lemon juice, honey, and Dijon mustard. Blend until smooth, about 15 seconds.
5. With the blender running, slowly pour in the reserved chile oil. Continue blending until the mixture thickens and emulsifies. Set the glaze aside.

Prepare the Lobster Tails:

1. Using kitchen shears, cut each lobster tail lengthwise through the top of the shell. Spread the shell open and remove the meat. Discard the shells or reserve them for another use.
2. Uncurl the lobster meat and skewer each tail lengthwise with two 12-inch wooden skewers to keep the tails straight.
3. In a medium bowl, mix together the parsley, cilantro, shallot, thyme, and garlic. Stir in the melted butter, salt, and pepper.
4. Spread about 2 tablespoons of the butter mixture evenly over each lobster tail. Place the skewered lobster tails on a rimmed baking sheet and chill until the butter mixture solidifies, about 20 minutes.

Grill the Lobster Tails:

1. Preheat your charcoal grill by opening the bottom vent completely. Fill a charcoal chimney starter halfway with charcoal and light it. Once the charcoal is covered with gray ash, pour it onto the bottom grate of the grill. Scatter the wood chunks over the hot coals.
2. Cover the grill and adjust the vents as needed to maintain an internal temperature of 350°F.
3. Place the lobster tails on the grill, cover, and cook for 4 to 5 minutes until the meat starts to turn opaque, flipping halfway through the grilling time.
4. Uncover the grill and brush each lobster tail with about 1 tablespoon of the Scotch Bonnet–Honey Glaze. Continue grilling, uncovered, flipping occasionally, until the lobster tails are lightly charred in spots and a thermometer inserted in the thickest portion of the meat registers 135°F, about 3 to 4 minutes more.
5. Transfer the lobster tails to a platter and brush each with another tablespoon of the glaze. Season with additional salt to taste. Serve immediately with the remaining glaze on the side.

Pro Tip: Skewer the lobster tails to keep them straight, ensuring even cooking and providing the perfect surface for charring. Start by grilling the tails covered to prevent large flare-ups as the butter melts and bastes the lobster.

Notes:

• Scotch bonnet chiles can be found at grocery stores specializing in Latin American ingredients. If unavailable, substitute with seeded green habanero chiles.

Enjoy these flavorful and spicy grilled lobster tails at your next gathering and watch them disappear in no time!