Lobster tails, check! Big Green Egg, check! IPA, check! Let’s grill these bad boys. Grilled lobster tail is incredibly easy and amazingly easy to ruin…DON’T OVERLOOK! This recipe uses a Sriracha-porter compound butter that cooks down into the meat. We served ours with the Reverse Seared Ribeye – the perfect meal.

Grilled Butter Lobster Tails Fish/Seafood Ingredients 4 oz. lobster tails, cleaned

2 oz. porter

2 cups unsalted butter, softened

3 TBSP Sriracha

2 TBSP Eric's Wicked Seasoning

1 TBSP kosher salt Instructions Heat the Big Green Egg or other grill 450°F Blend the butter, Sriracha, Eric's Wicked Seasoning, and kosher salt in a small bowl Spread 2 TBSP of the butter over the meat of each lobster tail Place the lobsters directly onto the grill (meat side up) and grill for 5 minutes HINT: Skewer the lobster with bamboo if you're worried about curling Turn the lobsters, and grill another 3-4 minutes Remove lobsters from the grill and serve immediately with the remaining butter 6.1.5 RaddCooking.com