Grilled Maine Lobster Tails Smothered in Cascabel Chile Butter

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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1 Tbsp. olive oil
1/2 cup finely chopped onion
1/4 tsp. cascabel chili powder
1 Tbsp. ancho chili powder
2 Tbsp. fresh lime juice
1/2 pound unsalted butter, softened
salt and freshly ground pepper

8 Maine lobster tails
olive oil
salt and freshly ground pepper

Heat the olive oil in a small saucepan over medium heat. Add the onion and cook until soft. Add the cascabel and ancho powder, and cook for 1 minute, let cool. Fold the onion mixture into the softened butter, add the lime juice and season with salt and pepper to taste. Place in a bowl and refrigerate until firm.

Preheat the grill. Brush the lobster tails with oil and season with salt and pepper. Place them meat side down and grill 3-4 minutes on each side or until cooked through. Remove from the heat and top immediately with the cascabel chile butter.

Recipe from Bobby Flay.