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Grilled Lobster with Hot Honey Butter by Derek Wolf


Recipes


Derek Wolf is highly esteemed in the live-fire cooking game and we have no doubt that every recipe he shares with us is irresistibly delicious, and this lobster recipe is no exception. 

Give this recipe a try, especially if you have been sticking with the beef and chicken essentials recently. Switch things up with this sweet and spicy seafood dish, you won't regret it. 

Servings: 4 People

Prep: 30 minutes

Cook: 30 minutes

WHAT YOU’LL NEED 

LOBSTER:

2-3 Whole Lobster, halved and cleaned

Canola Oil, as needed

Lemons, for serving

SEASONING:

2½  tsp. Kosher Salt

2 tsp. Garlic Powder

1 tsp. Black Pepper

1 tsp. Onion Powder

1 tsp. Dried Oregano

1 tsp. Dried Thyme

1 tsp. Cayenne Powder

HOT HONEY BUTTER:

¼ cup Melted Butter

2½  tbsp. Hot Sauce

2 tbsp. Honey

1½  tsp. Red Chili Flakes 

PREPARATION

1. In a bowl, mix together all the ingredients for the seasoning. Lather your split and cleaned lobster halves with canola oil and then thoroughly season. Set in the fridge until you are ready to cook.

2. Preheat your Y Series Fire Pit with the Outpost Grill to a medium temperature (about 350F°).

3. Add a cast iron skillet over the coals to preheat for 1 minute. Melt the butter, then add your hot sauce, honey, and red chili flakes. Once done, pull off, and keep warm.

4. Pull out your lobster tails and add them to the grill to cook for 2-3 minutes flesh side down. Flip the lobster tails over and begin adding a spoonful of the Hot Honey Butter on each lobster tail. Once the lobster tail is cooked, pull it off and let it cool.

5. Garnish the lobster with parsley and lemons. Serve & enjoy!