Recipe by Pro Team member, Derek Wolf, @overthefirecooking
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 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!
