Recipe — 20 minutes · serves 2 · Moderate
Grilled Lobster Tails with Garlic Butter
Split, brushed and grilled shell-down. The fastest way to a special-occasion plate.
Buy the fish for this recipe
Ingredients
- —2 lobster tails, thawed
- —60 g butter, melted
- —2 garlic cloves, grated
- —1 tsp lemon zest
- —Paprika, parsley, salt
Method
- 01
Cut down the top of the shell with kitchen shears, stopping at the tail fan, and ease the meat up to sit on the shell.
- 02
Stir the garlic, zest and a pinch of salt into the melted butter and brush half of it over the meat.
- 03
Grill or broil shell-down over medium-high heat for 6–9 minutes depending on size.
- 04
Baste again halfway. The meat is done when it turns opaque and reads 60°C.
- 05
Finish with parsley and the rest of the butter.
From the counter: Thaw frozen tails overnight in the fridge, never in warm water — the texture goes cottony.