Dr. BBQ's Lobster with Chili-Lime Butter

Name: Dr. BBQ's Lobster with Chili-Lime Butter
Yield: 4 servings
Ingredients: 1 Chili-Lime Butter; 1 1 cup (8 ounces) butter; 1 Juice of 2 limes; 1 2 tablespoons good-quality chili powder; 1 Salt, as needed; 1 Black pepper, as needed; 1 2 whole live Maine lobsters, about 1 1/2 pounds each; 1 Your favorite barbecue rub; 1 as needed

From the kitchen of Carly

Split Maine lobsters hit the grill with a spicy chili-lime butter that transforms sweet, briny meat into something smoky and urgent. The rub adds depth, the butter adds heat and citrus brightness. This is grilled lobster that means business.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Chili-Lime Butter
11 cup (8 ounces) butter
1Juice of 2 limes
12 tablespoons good-quality chili powder
1Salt, as needed
1Black pepper, as needed
12 whole live Maine lobsters, about 1 1/2 pounds each
1Your favorite barbecue rub
1as needed

Instructions

Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.
Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.