Grilled Lobster Tails

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Preparation time
25 min

Cooking time
15 min

Serves
2

Ingredients
2 x Lobster whole, uncooked, tail removed, cut in ½ length ways with a steel skewer through tail
1 ½ tablespoon grapeseed oil
2 tablespoons flaked sea salt
3 x lemons, halved
4 x slices garlic bread, toasted
20g butter, melted

Salsa Verde:
¼ bunch parsley, finely chopped
¼ bunch mint, finely chopped
¼ bunch fresh oregano, finely chopped
2 x cloves of garlic, crushed
½ cup extra virgin olive oil
Salt and pepper to season

Grilled Lobster Tails

Prepare a coal grill, aiming to cook over a medium heat. Too hot will burn the lobster.

Make Salsa Verde by combining all ingredients into a bowl and vigorously stir for 10 seconds to infuse into the oil.

Once coals have come to temperature, place lemon halves on the grill, cut side down until slightly charred. Brush the lobster with melted butter, sprinkle with salt, and place on the grill, shell side down for 4 minutes. Turn over to finish, flesh-side down for 1 minute.

Rest for 30 seconds. Drizzle with Salsa Verde, squeeze over charred lemon and serve.