Lobesterific!

I final found time to make a lobster tail, I was pondering some shrimp and then Jeff email came about lobster tail and I knew  I had to try it! Great timing Jeff! especially since so many have already tried it, it was just a matter of decent weather and few free hours.

I wanted to do one just for me before i get guests over.work out the process, even though Jeff has it all down, but i never cook a Lobster before. I deviated a little from Jeff's recipe just a little.

I used a different butter recipe. i have a chili-lime butter sauce, my vision was running at 250. i couldn't find my deflector so i went for it anyway. the Kamodo is pretty decent over lump direct at the top rack.

just fantastic! i even over cook it a little. I know red lobster isn't the best of anything but I took my mother-inlaw there in Nov. Unless it's a spur of the moment, no more red lobster!

Thanks for looking and if you get a chance try some lobster!

some recipes and pics:

Vision Komodo grill.

• top rack 
• no deflector
• 250 deg
• RO lump
• apple wood chinks (2 big ones) 

items:

• chili-lime butter sauce
• 8oz frozen lobster tail.

cooking notes. about 20 mins into cook, spread solidified butter on top of tail.

before: letting butter solidify,tail skewered, grill getting up to temp.


finished


chili powder recipe

• 1/4 cup ground Ancho chile
• 2 TBS ground Cumin
• 2 TBS paprika
• 1 TBS garlic powder
• 1 TBS salt
• 1 TBS ground coriander
• 1 TBS chipotle
• 2 tsp cayenne
• 2 tsp ground oregano (Mexican)

•  
• Chili - Lime Butter sauce
• ½ cup (1 stick) butter, softened
• 1 tablespoon honey
• 2 tablespoons fresh lime juice
• ½ teaspoon chili powder