Grilled Lobster with Cassava Root Chips and Cilantro-Lime Butter

Instructions

1. 1

   Pat cassava sticks dry with paper towels and soak in cold water for 15 minutes to remove excess starch, then drain and pat dry again.

   Tip: Soaking removes moisture, which helps achieve crispier chips when fried.

2. 2

   Heat vegetable oil in a deep pot to 325°F. Fry cassava in batches for 8-10 minutes until golden and crispy, stirring occasionally. Transfer to paper towels and season with sea salt and smoked paprika.

   Tip: Frying at lower temperature first ensures the cassava cooks through before browning.

3. 3

   Prepare the cilantro-lime butter by combining 4 tablespoons of softened butter with minced garlic, cilantro, and lime juice in a small bowl. Season with a pinch of salt and black pepper, then set aside.

   Tip: Make this compound butter ahead of time for easier assembly.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates. Pat lobster tails dry and brush the exposed meat with 2 tablespoons of olive oil.

   Tip: Drying the lobster prevents sticking and ensures better grill marks.

5. 5

   Season lobster tails generously with sea salt, black pepper, and red chili flakes on the meat side. Place tails shell-side down on the grill.

   Tip: Start with shell-side down to protect delicate meat from direct high heat.

6. 6

   Grill for 12-15 minutes, then flip carefully and grill meat-side down for an additional 3-5 minutes until the meat is opaque and firm.

   Tip: Lobster continues cooking after removing from heat, so avoid overcooking by pulling it off slightly before fully cooked.

7. 7

   Transfer grilled lobster tails to a serving platter and immediately top each with a generous dollop of cilantro-lime butter, allowing it to melt into the warm meat.

   Tip: The residual heat will melt the butter perfectly without additional cooking.

8. 8

   Arrange crispy cassava chips alongside the lobster and serve immediately with lime wedges and extra cilantro for garnish.

   Tip: Serve cassava chips immediately after frying for maximum crispiness.