Ingredients
2 Australian lobster tails 8 oz. each
1 medium sized lime
Sel de mer
Cracked white pepper
Dipping sauce:
1/2 cup Hellman’s Mayo
1/4 cup buttermilk
1/4 cup sour cream
Cracked white pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon sel de mer
1 small pressed clove of garlic
1 teaspoon fresh lime juice
Preparation
Dipping sauce: Make dipping sauce the night before or allow to chill for at least 4 hours prior to bbqing the lobster.
Blend all ingredients for dipping sauce and refridgerate.
Lobster: Split lobster tails down the middle and butterfly keeping flesh in shells.
Squeeze lime. Reserve one teaspoon in separate bowl for dipping sauce. With pastry brush, lightly brush flesh with lime juice. Sprinkle with cracked white pepper, sel de mer.
Over medium heat coals. Place lobster tails flesh side up on grill. Within 5-7 minutes, the lobster should “pop up” like popcorn and become opaque. Remove from grill when this occurs and transfer to a room temperature plate.
With a sharp paring or utility knife, cross cut the lobster and keep in shell.
Serve one lobster tail half per person with a dipping bowl full of sauce. Plunge chunks of lobster with lobster fork into sauce. Enjoy.
Best served with grilled corn on the cob.
