We're coming up on Mother's Day and we figured what better way to celebrate the moms out there
than with some great lobster tails. The type of lobster you use doesn't matter as much either,
whether it's rock lobster, spiny lobster, use whatever your favorite is. So the first thing
we're gonna do is split these lobster tails. So instead of using your knife to split it from
the top and your knife slipping off, I recommend rolling these guys over. You need a good chef's
knife for this, okay, something not too big but something you can definitely put on here and just
roll right through, okay? This is not the place to bring in an old knife. You want it to be sharp,
you've got a lot to get through there. Now I've split through the first layer. What you can do at
that point is just slowly crack it open. What you're left with is half a lobster but you've
got this beautiful shell to keep all that butter in. Now let's talk about the star of the show as
if the lobster wasn't star enough but it's really about that basil butter. So what you're going to
do is you're gonna take a pound of butter (we've already got it melted), you're gonna put it in
the bowl here. Then we're gonna take 1/2 a cup of fresh chopped basil and then just a little bit of
AP rub couple tablespoons. If you want it with a little more punch, use more but you can certainly
use less. I like the saltiness it brings to the table, I like the little touch of sweet,
and I really like some of those herb notes that the AP rub provides. The last thing we're gonna
do, right at the grill before we put these on, we're gonna take this is a couple tablespoons
of olive oil we're just gonna brush the flesh of our Lobster with the olive oil. It's going right
on the Kong and it's going to cook I mean just in a matter of five minutes tops. So we've set our
grill between 250 and 275 degrees. So our Kong's ready to go, it's up to temp, got some nice smoke
going. We have the diffuser in. I prefer cooking these lobsters over indirect heat because they
just cook so fast. We're gonna brush our lobster tails (just the meat) with a little bit of olive
oil. And what you're going to do is use the rest of your olive oil just for where your lobster is
going to land. Okay so remember we're going to put our lobster flesh-side down. You got to be
quick on this! At this point don't leave your grill okay it's gonna take about five minutes
for these to cook you really want to stay here with it. You can close the lid if you want so
you don't get too many flames, but about every minute I'm gonna peep in and we're gonna see how
they're doing. I mean that's done. It's beautiful! Beautiful color, nice opaqueness, that shell is a
beautiful orange and the meat is perfectly milky white: it's exactly what you want in a lobster.
We're ready to throw some of the basil butter on these and get them on the plate and make mom
real happy. So one of our favorite moms that takes care of a whole Grilla family is Bonnie. So we got
to bring her in. She takes care of us when we're at different competitions. Hi Miss Bonnie, gimme
a hug. [Bonnie] How are you? [Shane] So we get you in here. And Bonnie is a super hard-working
mom so when it comes to Mother's Day, would you rather be taken out to dinner or maybe Dave and
the boys cook you something at home? [Bonnie] Definitely something at home. [Shane] All right,
so it's all about putting in a little effort for Mom right? It's not always about spending
the money. [Bonnie] Yeah! [Shane] So we're gonna get a little messy. Don't worry about being prim
and proper because this is a grill show so don't worry about that. We'll wash our hands after but
this first bite right here should come right out and be really nice and juicy and you see we got
some really good color on it. So what we've done Bonnie we used a butter herb sauce with
a little bit of the gorilla AP rub in there and we grilled these on the Kong, so let us know what you
taste. [Bonnie] Okay. Mmm, I can definitely taste some of the charcoal from the Kong mm-hmm! And
the herb butter! [Shane] Yeah that basil really works with lobster. That's good stuff! Simple and
easy there's really only about five ingredients in this. It took about 10 minutes to do. [Bonnie] Ten
minutes sounds easy! [Shane] There we go with the easy button for Mom. Bonnie thanks for hanging out
with us today, thank you for all you do, thank you for letting us do what we love and making
it possible. [Bonnie] Thank You Shane! [Shane] Okay guys so as you can see, cooking up lobster
for mom is pretty easy so we want you to do it at home too! We want you to take a picture but you're
gonna hashtag it #lobsterlove. Right? Because we love mom and you're gonna love Lobster. So we
want you to tag that in Twitter, Facebook, all the social media! Lobster love. You got three weeks,
we're going to choose a winner of our favorite picture with you and mom and the lobster and
you're gonna get a t-shirt. Okay we want to see you enjoying this with your mom. Mom does a lot
for us, they work hard! I'm Shane Draper, this is Bonnie the Grilla mom. Thanks for checking us
out and remember use this recipe to show Mom you love her but also to be a star in your backyard.