I wanted to do some barbecue this weekend and was thing about trying something different. I needed something light for dinner and decided on cold water lobster tails. These tails are the best money can buy. They are South African cold water lobster tails that are sweet, tender and delicious barbecued and dipped in drawn butter with the addition of cilantro. South African lobsters are different than Florida lobsters or even Maine lobsters because of the frigid waters they are raised in. Florida lobster tails have no claws and because of the warm water they tend to be a little tough and not as sweet as the Maine lobster or the cold water lobster. Maine lobsters are raised in colder waters but not as cold as the South African or New Zealand lobster tails. The meat from Maine lobsters can not be removed unless the lobster is cooked first. South African lobster tails are hard to find and very expensive but worth every bite.
The dry rub is a mixture of spices that can be used on many items such as pork, chicken or seafood.
Barbecue Dry Rub
1/2 cup ground black pepper
1/2 cup granulated sugar
1/2 cup salt
1/2 cup ground cumin
1/2 cup chili powder
1 cup Spanish paprika
Mix all ingredients thoroughly. Store in an airtight container.
Chef Tom’ s Barbecue Sauce
1/2 cup ketchup
1/2 cup whole peeled canned tomatoes
1 cup brown sugar
1 cup balsamic vinegar
1/2 cup maple syrup
1 small onion chopped
4 cloves garlic chopped
1 cup barbecue spice, see recipe above
Place all ingredients in a large sauce pot and mix thoroughly. Place over medium high heat and bring to a simmer. Turn heat down to low and simmer for 45 minutes. Remove from the fire and let sauce cool slightly. Place barbecue sauce in a blender and blend until fine. Set aside
For the Lobster Tails
2 6 oz Cold water lobster tails, split in half
Bring 4 cups of water to a slight simmer. Season water with salt and pepper and squeeze the lemon.
Add the split lobster tails and simmer for 2 minutes or until the lobster meat turns white. Remove the lobster tails and place in a ice bath to cool.
Sprinkle the dry rub over the lobster tails.
With a spoon place some barbecue sauce over the lobster tails. Grill the lobsters for a couple of minutes over hot coals. Serve with grilled lemon and drawn butter with some chopped Cilantro.