Grilled lobster tails with garlic lemon butter

10 min
To Prep
5 min
To Cook


  • 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


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.


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.