Grilled Lobster with Cassava Root Chips and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Lobster tails become incredibly succulent on the grill, and the cassava root chips are crispy and surprisingly easy to prepare. What I love most is that the whole meal comes together in under an hour, yet it feels absolutely restaurant worthy. The cilantro lime butter ties everything together beautifully, and cilantro is packed with antioxidants and helps with digestion. This recipe proves that elegant entertaining doesn't require complicated techniques or expensive specialty ingredients. You've likely got most of these items on hand already.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, halved lengthwise)
- 1 kgcassava root(peeled and cut into thin sticks)
- 6 tablespoonsunsalted butter(divided)
- 237 mlfresh cilantro(finely chopped)
- 3 tablespoonslime juice
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsolive oil
- 473 mlvegetable oil(for frying cassava)
- 1 teaspoonsmoked paprika
- 1 teaspoonred chili flakes(optional)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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