Active Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 4 servings
Ingredients
Scotch Bonnet–Honey Glaze
1/2 cup extra-virgin olive oil
1 to 2 Scotch bonnet chiles (unseeded), stemmed and halved lengthwise (see Note)
1/4 cup fresh lemon juice
1/4 cup honey
1/2 tablespoon Dijon mustard
Lobster
4 (4-ounce) fresh lobster tails
8 (12-inch) wooden skewers, soaked
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
Directions
Make the Scotch Bonnet–Honey Glaze
Step 1: Heat oil in a small saucepan over medium until hot, about 3 minutes. Remove from heat, and add Scotch bonnet chiles. Let stand 10 minutes.
Step 2: Scotch bonnet chiles are pureed with floral honey to create a sweet and fruity glaze with a fiery heat, perfect for
grilled lobster tails.
Transfer oil-chile mixture to a blender, and process until well combined, about 30 seconds. Pour oil mixture through a fine wire-mesh strainer into a medium bowl, and discard solids. Wipe the blender clean. Set chile oil aside.
Step 3: Combine lemon juice, honey, and mustard in blender, and process until smooth, about 15 seconds. With blender running, slowly pour in reserved chile oil, processing until mixture is thickened and emulsified. Set glaze aside.
Make the grilled lobster tail
Step 1: Using kitchen shears, cut 1 lobster tail lengthwise through top of shell. Spread lobster shell open, and remove meat.
(Discard shell, or reserve for another use.) Uncurl lobster tail meat, and skewer lengthwise using 2 (12-inch) wooden skewers to keep tail straight. Repeat process with remaining lobster tails and remaining skewers. Place skewers on a
rimmed baking sheet.
Step 2: Stir together parsley, cilantro, shallot, thyme, and garlic in a medium bowl. Stir in melted butter, salt, and pepper. Spread about 2 tablespoons butter mixture evenly over each lobster tail. Cover and chill lobster until butter mixture solidifies, about 20 minutes.
Step 3: Meanwhile, open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled halfway with charcoal. When charcoal is covered with gray ash, pour it onto bottom grate of grill. Scatter wood chunks over hot
coals. Cover and adjust vents as needed to maintain an internal temperature of 350°F.
Step 4: Grill lobster tails, covered, until meat starts to turn opaque, 4 to 5 minutes, flipping halfway through grilling time. Uncover and brush each lobster tail with about 1 tablespoon Scotch bonnet–honey glaze. Continue grilling, uncovered, flipping skewers occasionally, until lobster tails are lightly charred in spots and a thermometer inserted in thickest portion of meat registers 135°F, 3 to 4 minutes. Transfer lobster tails to a platter.
Step 5: Brush each lobster tail with about 1 tablespoon glaze. Season with additional salt to taste. Serve immediately with remaining glaze on the side.