Description
Juicy, tender, and full of flavor, these Drunken Lobster Tail Skewers are marinated in a boozy garlic-lemon mix and grilled to perfection. A gourmet seafood recipe that’s quick, elegant, and perfect for entertaining!
Ingredients
For the lobster skewers:
- 4 lobster tails (4–6 oz each)
- Wooden or metal skewers (soak wooden skewers in water for 20 minutes)
For the marinade:
- ½ cup white wine, rum, or tequila
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley or cilantro, chopped
Optional garnish:
- Lemon wedges
- Melted butter for dipping
- Extra chopped herbs
Instructions
Prepare the lobster:
- Split lobster tails lengthwise with kitchen shears. Remove meat and cut into large chunks suitable for skewering.
Make the marinade:
- In a bowl, whisk together wine/rum/tequila, olive oil, lemon juice, garlic, soy sauce, honey, paprika, chili flakes, salt, and pepper.
Marinate lobster:
- Place lobster chunks in a dish or zip-top bag. Pour marinade over and refrigerate for 30–45 minutes (no longer than 1 hour).
Skewer and cook:
- Thread lobster onto skewers.
- Grill over medium-high heat for 2–3 minutes per side until opaque.
- Or broil on high for 3–4 minutes per side in the oven.
Serve:
- Garnish with lemon wedges, melted butter, and fresh herbs. Serve hot.
Notes
- Don’t over-marinate: The acid can make lobster mushy if left too long.
- Soak wooden skewers to prevent burning.
- Avoid overcooking: Lobster cooks quickly and becomes rubbery if overdone.
- Add fruit: Pineapple or mango chunks make a great addition between lobster pieces.
- Use a grill pan indoors if outdoor grilling isn’t an option.
- Prep Time: 45 minutes
- Cook Time: 10 minutes