This lobster is dynamite! No, seriously, that’s how the dish is called - Lobster Dynamite. The kind folks over at LobsterAnywhere.com sent me two of their Jumbo Lobster Tails, and I used one in the recipe that I’ll be sharing with you today. The tails come from specimens wild-caught in the pristine waters of the North Atlantic. In case you didn’t know, lobster doesn’t get any better than that, folks! To make this dish, all you need is a grill, a blow torch, a thermometer, and a bowl to mix the Dynamite sauce in. The entire thing takes minutes to prepare, and you don’t need to be a skilled chef to do it. I know that firing up the grill may be troublesome for some people. However, if you want to prepare this spicy delight right, there’s no way around it. I urge you to make the effort as the result will be more than worth it. The following Lobster Dynamite recipe serves one, but it can easily be scaled. Just multiply the ingredients with the number of people you want to serve. Enjoy it by yourself or with company. If you want, you can check out a detailed video of me preparing this dish (and another one alongside it). And now, without further ado, let’s proceed to the recipe!
Author: Harry Soo
Recipe type: Seafood
- One 8-10oz lobster tail
- One stick butter, melted in a saucepan
- Slap Yo’ Daddy Chicken rub
- Salmon caviar
- Dynamite Sauce
- ¼ cup mayonnaise
- A few squirts of Sriracha sauce
- One tablespoon fish roe
- With a pair of scissors, cut the back of the lobster shell. Make sure to cut down the entire length of the shell and then gently crack it open.
- Gently separate the meat from the shell. Using a butter knife can help you do this without tearing the meat apart, as it’s important that it stays in one piece. Leave the meat attached to the shell at the end of the lobster’s tail.
- Close the shell and flip the meat over it piggyback style. Rinse out the digestive tract.
- Fire up the grill and heat it up to around 350F.
- Place the lobster on the grill and brush it with a bit of melted butter.
- Sprinkle some Slap Yo’ Daddy Chicken rub over it, and brush with some butter again. Reapply butter every 2-3 minutes.
- Cover the pit and let the lobster cook.
- In the meantime, mix the ingredients for the Dynamite sauce in a bowl.
- Check the temperature of the meat every few minutes until it reaches around 145F. When it does, the meat is done.
- Remove the lobster from the heat and place the Dynamite sauce on top of the meat.
- Take the blow torch and lightly torch the dish.
- Top with salmon roe to taste.
- This step is optional. Garnish the plate with slices of lemon, parsley, and chili peppers.