Lobster Tails with Scotch Bonnet

Indulge in a culinary masterpiece with our Lobster Tails with Scotch Bonnet, a dish that perfectly balances the rich, tender sweetness of lobster with the fiery kick of Scotch Bonnet peppers. This recipe brings together bold flavors that are elevated when paired with the GEN 7 ART Series Contortionist Sparkling Rosé. The crisp, refreshing notes of this sparkling wine complement the heat and richness, creating an unforgettable dining experience.

Whether you’re hosting a special occasion or simply treating yourself, this pairing promises to impress. Let’s dive into a sensational fusion of spice and sophistication!

Ingredients

Scotch Bonnet–Honey Glaze

• 1/2 cup extra-virgin olive oil

• 1 to 2 Scotch bonnet chiles (unseeded), stemmed and halved lengthwise

• 1/4 cup fresh lemon juice

• 1/4 cup honey

• 1/2 tablespoon Dijon mustard

Lobster

• 4 (4-ounce) fresh lobster tails

• 8 (12-inch) wooden skewers, soaked

• 5 tablespoons finely chopped fresh flat-leaf parsley

• 5 tablespoons finely chopped fresh cilantro

• 1 small shallot, finely chopped (about 2 tablespoons)

• 4 teaspoons chopped fresh thyme

• 2 garlic cloves, finely chopped

• 5 tablespoons unsalted butter (about 2 1/2 ounces), melted

• 1 teaspoon kosher salt, plus more to taste

• 1 teaspoon black pepper

• Pimento wood chunks or applewood chunks

Instructions

Make the Scotch Bonnet–Honey Glaze

1. Heat oil in a small saucepan over medium until hot, about 3 minutes. Remove from heat, and add Scotch bonnet chiles. Let stand 10 minutes.

2. Transfer oil-chile mixture to a blender, and process until well combined, about 30 seconds. Pour oil mixture through a fine wire-mesh strainer into a medium bowl, and discard solids. Wipe the blender clean. Set chile oil aside.

3. Combine lemon juice, honey, and mustard in blender, and process until smooth, about 15 seconds. With blender running, slowly pour in reserved chile oil, processing until mixture is thickened and emulsified. Set glaze aside.

Make the Grilled Lobster Tail

1. Using kitchen shears, cut 1 lobster tail lengthwise through top of shell. Spread lobster shell open, and remove meat. (Discard shell, or reserve for another use.) Uncurl lobster tail meat, and skewer lengthwise using 2 (12-inch) wooden skewers to keep tail straight. Repeat process with remaining lobster tails and remaining skewers. Place skewers on a rimmed baking sheet.

2. Stir together parsley, cilantro, shallot, thyme, and garlic in a medium bowl. Stir in melted butter, salt, and pepper. Spread about 2 tablespoons butter mixture evenly over each lobster tail. Cover and chill lobster until butter mixture solidifies, about 20 minutes.

3. Meanwhile, open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled halfway with charcoal. When charcoal is covered with gray ash, pour it onto bottom grate of grill. Scatter wood chunks over hot coals. Cover and adjust vents as needed to maintain an internal temperature of 350°F.

4. Grill lobster tails, covered, until meat starts to turn opaque, 4 to 5 minutes, flipping halfway through grilling time. Uncover and brush each lobster tail with about 1 tablespoon Scotch bonnet–honey glaze. Continue grilling, uncovered, flipping skewers occasionally, until lobster tails are lightly charred in spots and a thermometer inserted in thickest portion of meat registers 135°F, 3 to 4 minutes. Transfer lobster tails to a platter.

5. Brush each lobster tail with about 1 tablespoon glaze. Season with additional salt to taste. Serve immediately with remaining glaze on the side.

Notes

• Skewer the lobster tails to keep them straight, which ensures even cooking and provides the ideal surface area for charring. Grill the tails covered for the first few minutes to prevent large flare-ups as the butter melts and bastes the lobster.

• Scotch bonnet chiles are available at grocery stores that stock ingredients from Latin American foodways. If you can’t find Scotch bonnets, substitute with seeded green habanero chiles.

To round off this exquisite dish, the Lobster Tails with Scotch Bonnet paired with the GEN 7 ART Series Contortionist Sparkling Rosé is an experience of elegance and boldness. The fiery heat of the Scotch Bonnet peppers perfectly balances the crisp, bubbly finish of the rosé, creating a harmony of flavors that will leave a lasting impression. Whether you’re enjoying it with friends or savoring it solo, this pairing is a celebration of taste and sophistication. Try it for your next special meal, and elevate your dining experience to new heights!