Honey Cajun Butter Lobster Tails
Fire-grilled lobster tails finished with a sweet-and-spicy honey Cajun butter sauce.
Ingredients
| 5–6 | lobster tails | |
| — | salt | |
| — | pepper | |
| — | olive oil | |
| 1.5 tbsp | 23 ml | Cajun blackening seasoning (Spiceology) |
| 4 tbsp | 60 ml | butter |
| 2 tbsp | 30 ml | honey |
| 1 | lemon, juiced |
Instructions
- Prepare a grill or fire for medium-high direct heat. Butterfly the lobster tails and season with salt, pepper and a drizzle of olive oil.
- Grill the lobster tails until the shells turn red and the meat is opaque, a few minutes per side.
- For the sauce, melt the butter and stir in the Cajun blackening, honey and lemon juice.
- Glaze the lobster with the butter sauce right before serving.
Variations: For shrimp or salmon, use the same sauce — cook shrimp about 3–4 minutes and salmon 2–3 minutes per side, then drizzle. For chicken or pork, cook chicken to 165°F and pork to 145°F internal, then glaze right before pulling off the grill. (Method reconstructed from the video's stated ingredients.)