Grilled Lobster with Sriracha Butter

Grilled Lobster with Sriracha Butter
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Kick off summer with a sweet, mild lobster paired with Sriracha butter. The butter in this dish takes the edge off the robust Sriracha sauce, accentuating the pure taste of the lobster meat without complicating it. Serve this at your next summer dinner party and it will be the star of the meal.


  • 1 stick unsalted butter, softened
  • 1 Tbsp. Sriracha sauce
  • 1 clove garlic
  • Kosher salt, to taste
  • 2 live lobsters (or 4 frozen lobster tails)
  • Olive oil
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped, to taste


  1. Heat the grill to medium-high heat. Combine the butter, Sriracha and garlic in a food processor. Add kosher salt to taste and set the butter aside.
  2. Set the lobsters on the work surface and split them down the middle from head to tail. Use a broad, heavy knife, such as a cleaver. Scoop out the green-yellow tomalley and discard it.
  3. Twist off the claws and crack them. Brush the lobster halves with olive oil and season the meat to taste with kosher salt. Lay the halves, cut-side down, near the center of the grill. Set the claws off to the sides of the halves.
  4. Grill the lobster halves and claws for 3 minutes and turn them over. Grill the lobsters for 3-5 minutes more, until flesh is pearly and opaque. Take the lobsters off the grill.
  5. Brush the lobster flesh with Sriracha butter while hot. Garnish with freshly chopped parsley and serve. Refrigerate any leftovers.
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