Grilled lobster tails with garlic lemon butter

10 min
To Prep
5 min
To Cook
4
Serves

Ingredients

  • 2 200g cooked lobster tails
  • 250 g ballantyne avocado spreadable butter
  • 1/4 cup parsley, finely chopped
  • 1 small eshalot, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp grated lemon zest
  • 1 tsp caster sugar
  • mixed salad, to serve

Grilled lobster tails with garlic lemon butter

Recipe courtesy of Food to love and The Australian Woman’s Weekly

Tips

Keep leftover butter mixture in the freezer for a quick and simple way to add flavour to steaks, seafood or vegetables.

If you want to make enough butter for 12 oysters, prepare a quarter quantity of the recipe.

Method

Step 1
Turn the tail over and use sharp scissors to cut off the flat underside of the shell.
Step 2
Press open with your thumbs and remove tail meat in one piece.
Step 3
Slice, then arrange in shell.
Step 4
In a medium bowl, using an electric mixer beat butter until pale. Beat in remaining ingredients. Season to taste
Step 5
Layer 2 sheets of plastic wrap on a clean work surface. Spoon butter lengthways along plastic. Roll up to form a 10cm log, twisting ends to seal. Chill until required.
Step 6
Preheat barbecue plate on medium. Place lobster, shell side down on hotplate. Cut 2 x 1.5cm rounds from butter and spread over meat. Cook 2-3 minutes until butter bubbles and lobster is warmed through.