Gastronauts, Pescetarians & Barbie Agree, Lloyd Chard is the Bomb!

Don’t let Barbie tempt you, this blog feature is about Bob Blumer’s lobster recipe, not shrimp!

If you haven’t heard the rumor swirling around the Napa Valley, winemaker Rob Lloyd is a pescetarian. This may have been why Rob selected our next recipe ‘Grilled Lobster Tails with Citrus-Infused Butter’ by Gastronaut and ‘Flavorbomb‘ cookbook author Bob Blumer in Part II of our five-part Holiday Series. Read Part I…

Blumer has long been known for his surreal recipes that look like, say, a flower pot, yet turns out to be a to-die-for salad. Humor has also been a signature of Blumer’s culinary artistry. On one occasion, a couple of years back, Blumer served up his famous ‘Shrimp on the Barbie’ recipe at a Napa Valley dinner to appease Rob’s pescetarianism ways. The guests were quite amused and then sated by the pure deliciousness of the dish!

For our Holiday Series, we’re taking the crustacean-theme up a couple of notches with Blumer’s grilled lobster recipe. As Blumer says, “Nothing says decadence like grilled lobster tails basted with a cilantro-chili-citrus butter.”

Of course, we’re pairing the dish with the equally decadent Lloyd Cellars 2019 Carneros Chardonnay! Order your Chardonnay now…

Gastronaut Bob Blumer's Lobster Tails

Grilled Lobster Tails with Citrus-Infused Butter

Gastronaut Bob Blumer
Paired with Lloyd Cellars 2019 Carneros Chardonnay
Prep Time 20 minutes
Course Main Course
Cuisine American
Servings 4 People


  • Grill


  • 4 lobster tails
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper To taste
  • 3 ounces best-available butter about 1/3 of a cup
  • 1 clove garlic minced
  • ¼ cup cilantro minced
  • 1 red jalapeno chili stemmed, seeded and minced
  • zest of 1 lime + 1 tablespoon juice
  • zest of 1 lemon + 1 tablespoon juice
  • zest of 1 orange


  • Using a heavy sharp knife, cut the lobster tails in half. Place your knife on the end where the flesh is exposed and cut down through to the tail. Alternatively, you can butterfly the tail by cutting through the top shell and the flesh, but not through the bottom shell.
  • Brush all of the exposed flesh with oil and season with salt and pepper. Reserve.
  • In a small pan, over medium heat, melt butter. When it starts to bubble, add garlic, cilantro, jalapeno, citrus zest and juice. Stir for 1 minute, then remove from heat and reserve.
  • Preheat grill to medium/medium-high direct heat, or heat a heavy skillet to medium-high.
  • If you have halved the tails, place cut side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter. Cook for 2 more minutes, or until tails are cooked throughout.
  • If you have butterflied the tails, place cut side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter. Cook for 4 more minutes, or until tails are cooked throughout.
  • Serve immediately with remaining butter.


Fresh and frozen lobster tails can be sourced year-round at
Keyword Chardonnay, Lloyd Cellars