I enjoy this recipe because it turns lobster into a true grilling experience instead of something delicate and fussy. The skewers make flipping easy, the seasoning brings heat and depth, and the butter adds balance and richness. I also like how stunning these look when served, especially with the final citrusy garnish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Garnish: ▢¼ cup Sour Cream + 2 tsp of Lime Juice mixed ▢Lime Wedges
Directions
I start by preparing the lobster tails, making sure they are fully thawed. Using kitchen shears, I cut all the way down the spine, stopping just before the tail flap. I flip the lobster over and cut down the middle of the belly to the same point, then cut along both sides of the tail from the bottom to meet the top cut. I gently loosen the meat from the shell and pull both shell sides off, repeating this process for all the lobster tails.
In a bowl, I mix the Smoked Chipotle Mezcal seasoning with the canola oil until it forms a paste. I brush the mixture generously over all sides of the lobster tails. With the lobster top side facing me, I skewer near the remaining tail, fold the lobster over away from me, and skewer through the top side. I usually add about 3–4 lobster tails per skewer.
I preheat my grill using a 3-zone cooking method to medium-high heat, around 350°F. I place a basting skillet on the grill and melt the clarified butter. Once melted, I add the agave nectar, cilantro, scallions, garlic, and jalapeño, mixing until fully combined, then set it aside.
I add the lobster skewers between the two heat sources, close the lid, and cook for about 7–8 minutes until the lobster turns opaque white and reaches about 135°F internally. Near the end, I baste the lobster with the agave herb butter, watching closely for flare-ups. Once done, I remove the skewers and let them rest for 2–3 minutes before garnishing with the sour cream and lime juice mixture and fresh lime wedges.
Servings and Timing
I typically serve this recipe to 4 people. The prep time takes about 45 minutes, the cook time is roughly 15 minutes, and the total time comes out to about 1 hour.
Variations
I sometimes swap the smoked chipotle mezcal seasoning for a milder spice blend when I want less heat. For a sweeter finish, I add a touch more agave to the butter. I also like experimenting with fresh herbs such as parsley or chives in place of cilantro.
Storage/Reheating
I store any leftover lobster in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently over low heat or briefly on the grill, brushing with extra butter to prevent drying out.
FAQs
Can I use frozen lobster tails?
I use frozen lobster tails often, as long as they are fully thawed before cooking.
What if I don’t have clarified butter?
I substitute regular melted butter, though clarified butter gives a cleaner flavor on the grill.
How do I prevent flare-ups on the grill?
I keep the lobster between heat zones and stay ready to move the skewers if flames get too high.
Can I cook these without a grill?
I’ve made them using a grill pan or broiler, adjusting cooking time carefully.
How do I know the lobster is done?
I look for opaque white meat and an internal temperature around 135°F.
Can I prepare the butter ahead of time?
I often make the agave herb butter in advance and reheat it gently before basting.
Is this recipe very spicy?
I find it moderately spicy, but the butter and sour cream balance the heat well.
Can I use metal or wooden skewers?
I use either, but if using wooden skewers, I soak them first to prevent burning.
What sides pair well with this dish?
I like serving it with grilled vegetables, rice, or a fresh salad.
Can I double the recipe for a crowd?
I double it frequently, just making sure the grill isn’t overcrowded.
Conclusion
I love how these skewered lobster tails combine bold seasoning, buttery richness, and live-fire cooking into one unforgettable dish. Every time I make them, they feel celebratory and satisfying, perfect for when I want to impress without overcomplicating things.
A hearty California Burrito packed with juicy marinated skirt steak, crispy French fries, creamy guacamole, fresh pico de gallo, and melted Monterey Jack cheese, all wrapped in a warm tortilla for an indulgent, bold comfort meal.
Ingredients
2–3 skirt steaks
24 oz beef broth
4 medium limes, juiced
1/4 cup chopped cilantro (for marinade)
1/4 cup soy sauce
2 tablespoons ground cumin
1 1/2 tablespoons garlic powder
1 tablespoon black pepper
2 teaspoons cayenne powder
Kosher salt, to taste
3 large avocados
1/4 cup diced red onions
1/8 cup chopped cilantro (for guacamole)
2–3 medium limes, juiced (for guacamole)
Large flour tortillas
French fries, cooked until crispy
Pico de gallo
Monterey Jack cheese, shredded
Sour cream, for garnish
Instructions
Combine beef broth, lime juice, cilantro, soy sauce, cumin, garlic powder, black pepper, cayenne, and salt in a bowl or bag.
Add skirt steaks, coat well, cover, and marinate in the refrigerator for at least 4 hours or overnight.
Preheat grill to high heat (about 400°F).
Remove steaks from marinade and grill for 2–2.5 minutes per side until about 120°F internal temperature.
Remove steak from grill and let rest for 10 minutes.
Prepare guacamole by mixing avocados, red onion, cilantro, lime juice, and salt until combined.
Warm tortillas over direct flame or in a dry skillet.
Slice steak against the grain into bite-size pieces.
Assemble burritos by layering guacamole, steak, pico de gallo, fries, and cheese on tortillas.
Roll burritos tightly and crisp on a skillet or plancha for about 1 minute per side.
Serve hot with sour cream on the side.
Notes
Slice steak against the grain for tenderness.
Cook fries extra crispy so they hold up inside the burrito.
