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    • Grilled Lobster Tails with Herby Butter Sauce

    Mark Sharron
    Easy
    15 minutes
    2 to 4
    Amount Per Serving: Calories 325; Fat 27g; Carbs 1g; Sugars 1g; Fibre 0.1g; Protein 19g; Sodium 1.42g
    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Bring the remaining half-cup of herby butter sauce to the table, and hand out sauce spoons.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.