Step 1: Prep the Lobster​

Preheat your grill to around 400–425°F.​

Step 2:

If your tails aren’t split, using kitchen shears, cut straight down the center of the top shell without cutting all the way through the bottom. Gently loosen the Maine Lobster meat from the shell, keeping it attached at the tail end. Pull the meat up and lay it over the top of the shell.​

Step 3: Make the Chili-Lime Garlic Butter​

Combine the melted butter, garlic, chili powder, smoked paprika, lime zest, lime juice, honey and a pinch of salt. Mix it up. Brush the Maine Lobster generously with the butter.​

Step 4: Make the Lime Crema​

Mix together the crema, mayonnaise, lime juice, lime zest and salt. Add more lime juice for a runnier texture. ​

Step 5: Grill the Lobster

Place the Maine Lobster tails on the grill shell-side down. Close the lid and cook for about 5–8 minutes, depending on the size of the tails. About halfway through, open the grill and hit them with another heavy baste of chili-lime garlic butter. Continue cooking until the lobster meat is opaque, juicy and around 140–145°F internally.

Step 6: Give Them the Elote Treatment​

This is where these go from Maine Lobster tails to Maine LOBSTER TAILS.​ Drizzle the hot Maine Lobster with lime crema.​

Step 7:

Then hit them with:​

• A heavy sprinkle of cotija​
• Tajín or chili-lime seasoning​
• Fresh cilantro​
• Crushed spicy corn chips​
• Fresh lime juice​

Step 8:

Finish with one last little drizzle of chili-lime garlic butter.​

Step 9:

Enjoy!