Grilled Lemongrass-Ginger BBQ Sauce Lobster Tail

• 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

Directions:

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!