Lobster Baja Style
Elevate your seafood feast with Lobster Baja Style, a flavor-packed dish that combines the smoky essence of grilled lobster with the bright, zesty freshness of homemade pico de gallo. Tender lobster tails are basted in a luxurious lime-butter blend infused with garlic and paprika, then perfectly charred on the grill for a succulent, smoky finish. Topped with a vibrant pico de gallo made with Roma tomatoes, red onion, jalapeño, and fresh cilantro, this dish captures the bold, fresh flavors of Baja cuisine in every bite. Quick and easy to prepare in just 35 minutes, this recipe is perfect for summer barbecues, special occasions, or when you’re craving coastal-inspired dining at home. Serve with lime wedges for an extra citrusy kick and watch it become the star of your table.
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Recipe Information
Ingredients
- 4 pieces Lobster tails
- 2 pieces Lime
- 4 tablespoons Unsalted butter
- 2 pieces Garlic cloves
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro
- 3 pieces Roma tomatoes
- 0.5 piece Red onion
- 1 piece Jalapeño
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your grill to medium-high heat.
Prepare the lobster tails by using kitchen shears to cut down the middle of the shell lengthwise, stopping at the tail. Gently pull back the shell to expose the meat but keep it attached at the base.
In a small bowl, mix the juice of 1 lime, melted butter, minced garlic, paprika, and olive oil. Whisk until well combined.
Brush the lobster meat generously with the lime-butter mixture, reserving some for basting during grilling.
Prepare the pico de gallo by dicing the Roma tomatoes, red onion, and jalapeño. Combine in a bowl with chopped fresh cilantro, the juice of the remaining lime, and a pinch of salt and pepper. Mix well and set aside.
Place the lobster tails on the grill, meat-side down, and cook for about 4-5 minutes until lightly charred. Flip them over and baste with more lime-butter mixture. Continue grilling for another 5-6 minutes, or until the meat is opaque and cooked through.
Transfer the grilled lobster tails to a serving platter and spoon the fresh pico de gallo over the top.
Garnish with extra cilantro if desired, and serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 5210 mg | 227% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 11.8 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
