Recipe
Ingredients
4-6 lobster tails
2 tbsp
2 tbsp
1 block, cubed
2 blocks, softened
16 oz, shredded or cubed
6 oz, shredded or cubed
2 cans (12 oz each)
2 tbsp
8 sticks
3 cloves, minced
1 tbsp
1 tbsp, chopped
4-6, 1 per serving
3 tbsp
2 tsp
1 lb (16 oz), boiled and drained
1/4 cup, grated
2 tbsp, chopped
1 tbsp
1/4 cup, for drizzling
Directions
Step 1:
Set the grill to 350F°.
Step 2:
Use a fork to poke holes in the potatoes and lightly cover with olive oil and salt.
Wrap in foil and place on the grill for at least 1 hour.
Step 3:
Assemble the cheese sauce with these ingredients: 32 oz Velveeta, 2 blocks
Cream cheese, 16 oz Monterey Jack, 6 oz Colby Jack, 2 cans Evaporated milk, and
BBQ seasoning. Place on the grill for 30 minutes, or until everything melts.
Step 4:
Make the butter sauce in a Dutch oven with these ingredients: 8 Sticks of butter,
3 cloves of garlic, minced, 1 tbsp Old Bay, and 1 tbsp chopped chives. Place on the
grill covered.
Step 5: Prepare the Lobster
Use scissors to cut the lobster tail shell vertically on top and bottom, then
carefully remove them, and cut them off completely, leaving only the tail
connected to the meat. Cover lightly with olive oil and Old Bay seasoning. Place on
the grill.
Step 6:
Remove the cheese sauce and mix it together evenly. Pour it over boiled noodles.
Step 7:
After six minutes, flip the lobster tails, paint them with butter sauce, and let them grill
for 6 more minutes.
Step 8:
Throw the grilled lobster tails into the butter sauce pot.
Step 9:
Remove everything.
Step 10:
Cut the baked potatoes in half, pour on the butter sauce, and add the mac and cheese.
Top with a lobster tail, finish with chopped chives, parmesan cheese, Old Bay, and
more butter sauce.
Step 11:
Enjoy!
Maine lobster
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