Tag Archives: garlic butter

John’s Luscious Barbecued Lobster Tails with Garlic Butter

The 64th of 100 recipes chosen from the blog to go into my cookbook, this one isn’t revisited very often because of the cost, but when it is, each and every morel is relished! 

So, if you fancy a bit of a treat and have the available pennies, this little number is totally indulgent and absolutely gorgeous. The garlic butter essentially sautés the lobster meat and the combination of flavours is out of this world: moist, delicately flavoured lobster and ever so garlicky butter – they don’t compete but just enhance one another. Simply delicious!

Serves 4 as a starter treat

What you need…

1 x barbecue!

2 raw lobster tails

for the garlic butter (makes loads – not just for this dish)

250g butter, softened

8 cloves garlic, chopped

1½ tablespoons dried Italian herb mix (mine has a little chilli in it which gives it a real kick)

2 teaspoons garlic granules

What to do…

First, make the garlic butter:using a fork, mash together the butter, garlic, herbs and garlic granules to form your lovely garlic butter – job done!.

Lay the lobster tails, shell-side up, on a good, solid board. Taking your sharpest knife, cut the lobster in half lengthways. Be very careful: the lobster shells are hard and the knife can slip – it’s always nice to continue life with 10 fingers!!!!

Turn the tails over and spray them with a little olive oil. To seal them, lay the lobster tails flesh-side down on a very hot barbecue grill and cook for 2-3 minutes, until the flesh just starts to turn a golden brown. Set aside to cool.

When cool and you’re just about ready to eat, spread lashings of garlic butter over the seared lobster flesh – don’t hold back – particularly making sure that there’s a goodly portion where the flesh meets the shell.

On the barbecue, return the lobster tails to the high heat but this time, shell side down. As the lobster heats up, the flesh will start to come away from the shell and the garlic butter will melt, seeping down the sides and start to bubble, effectively sautéing the flesh in the delicious butter. Cook for 10 minutes. Remove from the barbecue, serve and demolish immediately – that’s the only problem with them – you know you should be savouring the lusciousness of them but you can’t just help attacking them! Watch out for the garlic butter chin dribble!

Tip with the Garlic Butter…

This recipe makes loads! I make a load of garlic butter in one hit, taking it out of the fridge as and when I need it over the course of a month. We soon get through it in the summer – it’s deal for garlic bread as well as basting lobster tails, which we clearly don’t have on a regular basis, or for other fish and for swishing in with new potatoes.

Inspired by…

John

How easy…

Wonderfully easy but should be prepared with a lovely glass of white wine to hand!