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
Garlic butter (recipe already blogged), softened
What to do…
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, seep down the sides and then 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!
My lovely husband, John
Wonderfully easy but should be prepared with a lovely glass of wine.