Grilled Lobster Tails with Smoked Butter

Ingredients #

• 4 lobster tails
• Sea salt
• fresh ground black pepper

Compound Butter #

• 1 block unsalted butter, room temperature
• 1 clove garlic, minced
• 1 tsp spice rubs of your choice
• zest of 1/2 a large lemon

Butter Sauce #

• 2 cups beer
• 1/2 cup heavy cream
• 2 cloves garlic, crushed
• 2 tbsp shallots, minced
• 4 sprigs thyme
• half block unsalted butter, diced
• sea salt
• fresh ground black pepper

Directions #

• To make the compound butter, bring the butter to room temperature. Add the minced garlic, spice mix Seasoning, and lemon zest. Mix well. Place the butter on a sheet of plastic wrap, in a log shape. Wrap the plastic around the butter, and roll tight. Store in the refrigerator until set up and ready to slice parts.
• To make the beer butter sauce, burn some wood in your grill to produce smoke, preheat a cast iron skillet over medium heat. Add the beer, cream, garlic, shallots and thyme to the skillet. Bring to a boil and allow to simmer until nearly all the liquid is reduced out. Turn off the heat. Slowly whisk in a couple of cubes of butter at a time. This will create the emulsion that makes the sauce creamy. Continue until all the butter is incorporated. Strain the solids from the liquid. Discard the solids.
• Cook the butter with the lid closed to ensure the smoke is infused into the butter.
• Preheat your gril on direct heat to 200°C. Using a very sharp knife, or kitchen shears, cut down, lengthwise, through the center of the top of the lobster tail shell. Slice down through the meat, but not through the bottom shell. Press the tail flat, so the flesh can all touch the grill at the same time, but both halves are held together. Loosen the flesh from the shell, but keep it attached at the tail end. This will allow the butter to melt down around the flesh, but hold the butter in the shell. Season the flesh with salt and pepper.
• Grill the lobster flesh side down on the Grill Grates until you have nice grill marks. Flip over, shell side down. Slice pats of the compound butter and place over the flesh of the lobster. Allow the butter to melt as the lobster finishes cooking. The lobster is done when the flesh is opaque (60°C internal temperature). Serve with the smoked beer butter sauce.