Chili Crisp Grilled Lobster Tails

Preheat your grill to medium-high heat (approximately 400°F / 200°C). If using charcoal, ensure the coals are glowing red and ash-covered.

Prepare the lobster tails by using kitchen shears to cut down the center of the top shell, stopping right before the tail fin. Gently pry the shell open, lift the meat out, and rest it on top of the shell (piggyback style). Remove the vein if visible.

In a small saucepan over low heat, melt 4 tablespoons of unsalted butter. Once melted, remove from heat and whisk in 2 tablespoons chili crisp, 1 teaspoon smoked paprika, 2 cloves of minced garlic, and the juice of 1/2 the lime. Set aside.

Brush the lobster meat lightly with 1 tablespoon of neutral oil and season evenly with 1/2 teaspoon kosher salt.

Place the lobster tails flesh-side down on the hot grill grates. Grill for 2 to 3 minutes until the meat develops grill marks.

Flip the tails so they are shell-side down. Immediately brush the meat generously with the chili crisp butter mixture. Close the grill lid and cook for another 4 to 6 minutes, or until the meat is opaque and reaches an internal temperature of 140°F (60°C).

Remove tails from the grill. Garnish with thinly sliced scallions and wedges from the remaining 1/2 lime. Serve immediately.