Grilled Lobster and Shrimp with Sriracha Butter

By sassy47

Ingredients

• 2 (8-oz.) lobster tails
• 16 shrimp, peeled and deveined
• 8 Tbs. butter with olive oil
• 4 Tbs. sriracha
• chopped fresh chives
• fresh lemon slices

Details

Servings 2

Preparation

Step 1

Thaw the lobster tails completely, if frozen. Rinse the tails and pat dry with paper towels. Butterfly the tails with a knife by cutting lengthwise through the center of the shell and halfway through the top of the meat. With your fingers, press the shell halves apart. Remove any remaining digestive tract. Insert a metal skewer into the lobster tail so it doesn't curl up on the grill. Skewer the shrimp at this time, too.
In a small bowl, mix the butter and the Sriracha. Heat the grill to about 475 degrees. Spread 1 Tbs. of the Sriracha butter mixture on the meat of each tail and on each side of the shrimp. Place the shrimp on the grill and the tails meat side down and grill for about 4 to 5 minutes. The shell should turn a bright orange color.Flip the tails and the shrimp over. Spoon another Tbs. of butter onto the tails and the shrimp and cook for another 3 to 4 minutes. Remove the meat form the grill and let sit for a few minutes before serving. Serve with lemon slices and melted Sriracha butter for dipping.