Grilled Lobster Tails and Elaine’s Rose Harrisa Spice Mix on Potatoes

Lobster tails are the first thing I have grilled this spring. I knew they would be simple to grill and along with a garlic-butter sauce would make a great dinner. A nice addition to this simple dinner was using Elaine’s Rose Harrisa Spice Mix on my roasted potatoes. If you are looking for a spice mix to kick up your summer recipes (or anytime for that matter) give this mix a try. You will not be disappointed.

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Grilled Lobster Tails

  • lobster tails, thawed in the refrigerator overnight
  • olive oil for brushing
  • salt and pepper to taste (optional)
  • fresh lemons, cut in half
  • 1/2 cup unsalted butter
  • 2 garlic cloves, minced
  • 1 tbsp. shallot, chopped
  • 1 tbsp. fresh lemon juice
  • 1/2 to 1 tsp. kosher salt
  • fresh thyme leaves

Melt the butter in a small saucepan, add the garlic and shallots and cook for about a minute. Stir in lemon juice and salt. Reheat prior to serving and add the fresh thyme leaves.

You can either grill the tails whole or cut them in half. I like to cut them in half for easier handling and they cook quicker. With a sharp chef’s knife cut through the shell (use scissors first) and split the tails in half. Gently loosen the meat from the shell with your fingers but do not remove. Brush the meat with olive oil and season to taste with salt and pepper if desired.

Preheat your grill, brush the grates with oil and grill the lobster tails, covered, flesh side down for about 6 minutes. Turn and cook another 6 minutes or until done. The last 6 minutes grill the lemon halves cut side down.

Serve with the garlic butter, grilled lemon halves and my special roasted potatoes thanks to Elaine.

Recipe by


I wanted a spicy side to go with the lobster and since I just made up Elaine’s Rose Harrisa Spice Mix I decided to use it on potatoes. I just cut up new potatoes, added a little olive oil, sprinkled on the harrisa mix and baked for about 1 hour at 400°F. I love her spice mix and plan to use it with many dishes. I also posted Elaine’s spice mix separately. The changes I made were to use dried red chili flakes instead of dried red bell pepper and garlic powder instead of fresh garlic.

Elaine's Rose Harissa Spice Mix, Adapted

  • 2 tsp. each of caraway, coriander and cumin seeds
  • 2 whole star anise
  • couple dashes of garlic powder instead of 2 garlic cloves, peeled and sliced
  • 1-1/2 tsp. paprika
  • 2 tbsp. dried red chili flakes instead of 2 heaping tbsp. red bell pepper
  • 2 heaping tbsp. dried tomato flakes
  • 1 tbsp. Aleppo chili flakes
  • 2 tsp. lemon peel powder
  • 2 tbsp. food grade dried rose petals

Toast the caraway, coriander and cumin seeds, whole star anise, garlic and paprika over a low heat until you smell the aromas. This should only take a couple of minutes; allow to cool.

Combine all of the ingredients in a spice grinder and blend completely.

Recipe by 

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Sharing my first grilled dinner this spring with everyone at Fiesta Friday #117. Come join Angie and her two co-hosts this week, Mollie and Scarlett.

39 thoughts on “Grilled Lobster Tails and Elaine’s Rose Harrisa Spice Mix on Potatoes

  1. This looks amazing Judi. I’ve never cooked lobster before, but I’ll be surely trying it your way. I’ll never forget a trip to Nova Scotia a few years ago, I probably had lobster 3 times in 5 days…..:)


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