Grilled Lobster with Plantain and Charred Lime Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking.

   Tip: A well-oiled grill prevents the delicate lobster flesh from adhering to the grates.

2. 2

   Pat the lobster tails dry with paper towels. Brush the flesh side with 1 tablespoon of olive oil and season generously with sea salt, black pepper, and smoked paprika.

   Tip: Drying the lobster ensures better browning and prevents steaming on the grill.

3. 3

   Lightly coat the plantain slices with remaining olive oil on both sides, then season with salt and pepper. Arrange them on the grill in a single layer.

   Tip: Plantains release moisture, so don't overcrowd the grill to ensure proper caramelization.

4. 4

   Grill the plantain slices for 4-5 minutes per side until golden brown and caramelized. Transfer to a warm plate and set aside.

   Tip: Look for dark caramel spots on the plantains—this indicates proper caramelization and sweetness development.

5. 5

   Place the lobster tails flesh-side down on the grill. Cook for 5-6 minutes, then flip carefully and cook the shell side for another 3-4 minutes until the meat is opaque and firm.

   Tip: Don't move the lobster around too much; let it develop a nice crust before flipping.

6. 6

   Char the lime halves cut-side down on the grill for 2 minutes until caramelized. Squeeze the juice into a small bowl.

   Tip: Charring the limes mellows the acidity and adds a subtle smoky sweetness to the butter sauce.

7. 7

   In a small saucepan over low heat, melt the butter and add the minced garlic, lime zest, cilantro, and red pepper flakes. Stir in the charred lime juice and warm through for 1-2 minutes.

   Tip: Keep the butter sauce warm but not bubbling to preserve the bright cilantro flavor.

8. 8

   Arrange the grilled plantain slices on serving plates, top with a lobster tail, and drizzle the charred lime butter over the lobster meat. Serve immediately with extra lime wedges.

   Tip: Serve immediately while the lobster and plantains are still warm for the best texture and flavor.