Southwestern Grilled Lobster Recipe with Red Pepper and Lime Butter

Looking for a zesty twist on the traditional lobster dinner? Southwestern Grilled Lobster with Red Pepper and Lime Butter offers a bold and flavorful alternative that’s perfect for outdoor summer grilling. This recipe combines the subtle sweetness of roasted red pepper with the tangy brightness of lime and the freshness of cilantro, bringing a vibrant Southwestern flair to your plate. Whether you’re hosting a barbecue or simply enjoying a seafood feast at home, this dish elevates grilled lobster to a new level of deliciousness.

For convenience, you can use frozen lobster tails instead of whole lobsters. Frozen tails offer a quicker and easier preparation while still delivering tender, juicy lobster meat. With this recipe, you’ll enjoy a rich blend of flavors and a memorable summer seafood experience.

Ingredients for Southwestern Grilled Lobster

To create this flavorful Southwestern Grilled Lobster with Red Pepper and Lime Butter, you’ll need the following key ingredients:

• 4 lobsters (1-1.5 lb. each) : Using frozen lobster tails can save time and effort while still delivering tender, juicy lobster meat.
• 1 red bell pepper: Roasted and blended into the butter for a subtle sweetness.
• 2 tbsp oil: For grilling and preventing the lobster from sticking.
• 1 cup butter, softened: Forms the base for the flavorful lime and red pepper butter.
• Juice and zest of 2 limes: Adds a bright, tangy element that complements the lobster.
• Salt and pepper to taste: For seasoning.
• Pinch of cayenne pepper: Adjust the heat level by controlling the amount of cayenne pepper.
• 1/2 cup olive oil: Used in the lobster marinade to keep the meat tender while grilling.
• 2 garlic cloves, chopped: Adds a savory depth to the marinade.
• Juice of 1 lemon: Balances the flavors with a touch of acidity.
• 1/2 cup chopped chives: Fresh chives add a mild onion flavor.
• 1/2 cup chopped cilantro: Provides freshness; alternatively, you can use parsley if you prefer a milder herb.
• Coarsely ground black pepper: For a bit of texture and spice.
• Lemon wedges, as garnish: To serve alongside the lobster for a refreshing finish.

Substitutions: If you prefer, you can swap live lobsters for frozen lobster tails to save time. For a milder spice level, reduce or omit the cayenne pepper. Additionally, parsley can be used in place of cilantro for a different herbal note.

Required Equipment for Grilling Lobster

To make Southwestern Grilled Lobster with Red Pepper and Lime Butter, you’ll need the following essential kitchen tools:

• Large pot: Used for blanching the lobster tails or whole lobsters before grilling.
• Grill: A key component for achieving that smoky, charred flavor. A gas or charcoal grill works best for lobster.
• Tongs: For safely flipping the lobster on the grill without damaging the delicate meat.
• Basting brush: To coat the lobster with the red pepper and lime butter while grilling, ensuring a flavorful, juicy result.
• Blender (or food processor): Used to blend the roasted red pepper and lime into a smooth butter.
• Knife: For splitting the lobsters or lobster tails before grilling.
• Grilling thermometer: Important for maintaining the correct grilling temperature, ensuring the lobster is cooked through without overcooking.

These tools will help you prepare and grill the lobster to perfection.

How to Make Southwestern Grilled Lobster with Red Pepper and Lime Butter

Follow this detailed step-by-step guide to create a flavorful Southwestern Grilled Lobster with Red Pepper and Lime Butter. This recipe combines smoky grilled lobster with a zesty butter, making it perfect for summer barbecues.

1. Blanch the lobsters:
   Bring a large pot of salted water to a boil and blanch the live lobsters for 4-6 minutes. This helps prepare the lobster for grilling by partially cooking the meat. Once done, remove the lobsters and let them cool until they are easy to handle.
2. Prepare the lobsters:
   Using a sharp knife, cut the lobsters in half lengthwise. Remove the intestinal vein and rinse the lobster halves under cold water to clean them. Crack the claws slightly to allow the juices to cook through evenly.
3. Roast the red bell pepper:
   Preheat the oven to 425°F. Brush a red bell pepper with oil, place it on a baking sheet, and roast for 15 minutes, turning it several times until the skin is blistered. Once cooled, peel off the skin, remove the seeds, and chop the pepper.
4. Make the red pepper butter:
   In a blender or food processor, blend the softened butter, roasted red pepper, lime juice, and zest until smooth. Season with salt, pepper, and a pinch of cayenne pepper for a hint of spice. Set the butter aside.
5. Marinate the lobster:
   Prepare the marinade by combining olive oil, chopped garlic, lemon juice, chives, cilantro, and black pepper. Brush the marinade generously over the lobster halves. Allow the lobster to marinate for 20 minutes to absorb the flavors.
6. Grill the lobsters:
   Preheat the grill to medium heat. Grill the lobsters flesh-side down for about 3-4 minutes to sear the meat. Turn the lobsters shell-side down, brush them with the red pepper butter, and cook for another 6-8 minutes, allowing the lobster to braise in its own juices. Be careful not to overcook the lobster, as it can become tough using a grilling thermometer to maintain the correct temperature can help prevent this.
7. Serve the lobsters:
   Once the lobsters are cooked through and the shell is bright red, remove them from the grill. Serve them on a large platter, topped with the remaining red pepper and lime butter, and garnish with fresh lemon and lime wedges.

Enjoy this zesty, flavorful dish with your favorite summer sides!

Serving and Pairing Ideas for Southwestern Grilled Lobster

Southwestern Grilled Lobster with Red Pepper and Lime Butter pairs beautifully with vibrant side dishes that complement its bold, zesty flavors. Consider serving it with grilled vegetables, like zucchini, bell peppers, or asparagus, which add color and a smoky taste to the meal. For a more traditional Southwestern touch, try Mexican street corn topped with chili powder, lime, and cotija cheese, or a Southwestern-style salad featuring black beans, avocado, and cilantro.

For beverage pairings, a crisp Sauvignon Blanc or Chardonnay complements the rich lobster and bright lime butter. If you’re in the mood for something more festive, a refreshing margarita or even a citrusy craft beer can enhance the dish’s Southwestern flavors.

How to Store and Reheat Leftover Grilled Lobster

To store leftover grilled lobster, place it in an airtight container and refrigerate it within two hours of cooking. The lobster will stay fresh for up to 2 days in the fridge. When reheating, gently warm the lobster in a skillet over low heat or wrap it in foil and heat it in the oven at 300°F for about 10 minutes. Avoid overcooking, as lobster can become tough when reheated.

If you’d like to repurpose the leftovers, consider using the lobster meat in tacos, salads, or even in a seafood pasta for a quick and delicious meal the next day. Whether you’re enjoying freshly grilled lobster or using leftovers, Lobster Anywhere can ensure the highest quality seafood for all your meals.