Grilled Lemongrass-Ginger BBQ Sauce Lobster Tail


Created by Chef Bellec

Yield 4 portions


  • 1 cup Gochujang – red chili paste (Haechandle brand)
  • 4 1/2 tablespoons lemon juice
  • 3/4 tablespoons sesame oil
  • 1/2 cup brown sugar
  • 3.5 oz. Hoisin sauce
  • 1.5 oz. shredded lemongrass (micro plane)
  • 1.5 oz. GRs diced shallots
  • 1 1/4 teaspoon garlic (micro plane)
  • 1/3 cup Bricoleur Vineyards extra virgin olive oil
  • 4 – 1.5 lbs lobsters
  • 2 tablespoon – chopped parsley
  • 1 tablespoon – chopped chives


  1. Mixed Gochujang (red chili paste), lemon juice, sesame oil, hoisin, brown sugar, and garlic in a bowl.
  2. Sauteed shallots and lemongrass until soft (light coloration), cool down, and mix with a mixture – set aside
  3. Steam or boil whole lobster tails for 8 minutes and shock in ice – remove shells from tails and claws and set aside
  4. Brush tails and claws with BBQ sauce and let rest in the fridge for 1 hour
  5. On top of a hot grill – grill lobster tails for 2 minutes on each side. And claws for 1 minute.
  6. When done brush more BBQ sauce, plate individually each tail on a plate, sprinkle with parsley and chives, and add grilled lime halves as a garnish – serve immediately.

Bon Appetit!


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