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    • Grilled Lobster Tails with Herby Butter Sauce

    Mark Sharron
    Easy
    15 minutes
    2 to 4
    You can please your guests with grilled lobster tails served with lemon, garlic and parsley butter. They take a little time but are the perfect culinary fare for any polished gathering.
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    Ingredients

    • 4 lobster tails
    • lemon wedges, to serve
    • For the herby butter sauce
    • 125g butter, softened
    • 1 garlic clove, crushed
    • A handful of parsley leaves, finely chopped, plus extra to serve
    • 1 teaspoon Dijon mustard
    • A small pinch of chilli powder
    • 1 lemon, juiced

    Method

    • How to Make Grilled Lobster Tails with Herby Butter Sauce
    • Split lobster tails in half lengthwise with kitchen shears or a sharp knife
    • Rinse lobster tails under cold water to remove any shell fragments
    • Pat lobster tails dry thoroughly with paper towels
    • Place softened butter in a small mixing bowl
    • Add crushed garlic, chopped parsley, Dijon mustard, chilli powder, and the juice of one lemon to the butter
    • Mix herby butter sauce ingredients together until well combined
    • Preheat grill to high heat (or prepare barbecue for direct cooking)
    • Brush lobster flesh generously with some of the herby butter sauce
    • Arrange lobster tails flesh-side up on a tray for easy transfer
    • Place lobster tails flesh-side down on the hot grill
    • Grill for 4–5 minutes until flesh has light grill marks and just begins to turn opaque
    • Flip lobster tails shell-side down
    • Baste flesh with more herby butter sauce
    • Grill for another 2–3 minutes until lobster is opaque and just cooked through
    • Remove lobster tails from the grill and rest for 1 minute
    • Serve immediately, drizzling with remaining herby butter and extra chopped parsley
    • Garnish with fresh lemon wedges on the side
    • Suggest plating with lobster tails staggered on a warmed serving platter, sauce drizzled lightly, garnished with parsley and lemon wedges for a fresh finish