Ingredients:
- Boston lobster tails: 2, approximately 8 oz. each
- Tea Rubs: 2 tablespoons (a blend of black tea leaves, garlic powder, onion flakes, crushed red pepper, and a pinch of sugar)
- Unsalted butter: 6 tablespoons, melted and divided
- Minced fresh herbs: 2 tablespoons (parsley, tarragon, chives)
- Old Bay or similar spice blend: 1 teaspoon
- Lemon zest: 2 teaspoons
- Fresh lemon juice: 3 teaspoons
- Celery: 2 stalks, finely chopped
- Mayonnaise: 1/2 cup
- Cayenne or your favorite hot sauce: a pinch
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, garlic powder, onion flakes, crushed red pepper, and sugar. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Season the Lobster: With a pair of heavy-duty kitchen shears, cut lengthwise down the center of the lobster tails’ top shell to split the lobster meat in half. Season with the tea rubs, salt, and pepper.
- Prepare the Seasoned Butter: Combine 4 tablespoons of melted butter, half of the minced herbs, Old Bay seasoning, 1 teaspoon lemon zest, and 2 teaspoons lemon juice in a small bowl. Mix well and set aside.
- Prepare the Mayo Mix: In a medium bowl, combine the finely chopped celery, mayonnaise, remaining lemon juice and zest, and herbs, and cayenne pepper. Stir well and taste for seasoning, then set aside.
- Grill the Lobster: Build a two-zone fire, placing preheated charcoal briquettes on one half of the bottom grill grate and leaving the other side void. Replace the top grill grate and adjust the bottom vents to bring the grill temperature to approximately 400°F. Place the split lobster tails meat side down on the hot half of the grill. Grill the tails for approximately 2 minutes until the meat is lightly charred.
- Baste and Finish: Flip tails over and grill for another 4-5 minutes while periodically basting with the seasoned butter. When done, the shell will have a bright red hue, and the meat will be white. If the lobster meat is still partially translucent, move to the cool side of the grill and cover until fully cooked.
- Toast the Rolls: Brush the hot dog rolls all over with the remaining butter. Place rolls onto the grill, cut side down, for 2 minutes or until golden brown. Turn and brown the other sides.
- Serve: Coarsely chop the lobster meat and gently combine in the bowl with the mayonnaise mixture. Fill the toasted rolls with the lobster salad and serve immediately.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the lobster, complementing the traditional flavors of grilled seafood.
- For a more robust flavor, consider adding other herbs and spices to the tea rubs.
- This Charcoal Grilled Boston Lobster with Tea Rubs recipe is perfect for a special occasion or a summer barbecue. The addition of tea rubs creates a memorable and aromatic dish.