Baja style Grilled Lobster

 

What makes this Baja style.  A few things, mainly its a close copy of the grilled Lobster I had in Puerto Nuevo, Mexico years ago.  Its smoked pimenton (paprika) and ancho chili powder in a garlic butter basted with a squirt of lime juice before you flip them over.  Say what...yes you briefly flip them over just to get a little grill line and finish them off before serving.

What's the aluminum foil log on the side?  Thats another element of making it Baja style.  My first exposure it was grilled over a bed of mesquite coals.  To add that element to your gas grill take a sheet of foil, layer about a cup or so of mesquite chips, fold it up into a tight package and then puncture a few holes in it to let the smoke out.   Place the packet over a burner kept on high to get it smoking.  Et voila...mesquite smoke on a gas grill.

I'd be remiss in letting you think I broke the bank for 6 lobster tails to celebrate my daughter and her families visit for the 4th (and Hurricane Beryl).   I have a source for wholesale priced seafood that can't be beat.  It's Here Ya Geaux Live Crawfish and Seafood here in League City TX.  They serve the bordering communities and will be expanding as they grow their clientele.  Crawfish may be a specialty but they have other excellent seafood choices that are uber affordable.   If you're in my area definitely check them out.

Baja Style Grilled Lobster

• 1 stick unsalted butter
• 1/2 tsp salt
• 1/2 tsp Smoked pimenton 
• 1/2 tsp ancho chili
• 2 cloves minced garlic
• Juice of one lime
• 6, 10-12 oz Lobster tails

Preheat grill on high.  Add foil packet of mesquite chips.

Place lobster on cutting board and make a lengthwise split through the hard back shell down through to the membrane underneath.  Fold the lobsters in half lengthwise to expose the meat inside.  Hint if you don't have a knife sharp enough to split the back, use kitchen shears to but the back then the knife to cut through the flesh.  Place prepared lobsters on a tray.

Melt butter and stir in garlic, salt, pimenton and ancho chili powder.  Baste the lobster tails with butter mixture.

Reduce heat for all burners except the mesquite packet to low.  Place tails shell side down and cook 4-6 minutes with the lid closed.  Just as the tails are bright coral and the top is nearly raw still baste with remaining butter and squirt lime juice on the tails.  Turn over and grill lightly 2-3 minutes until finished cooking through.

Remove from heat and serve with any Mexican style rice you like and a veggie.  To remove meat grasp the tail and insert a fork in the meat next to the tail.  With a little effort lift the tail meat out of the shell and enjoy!