Grilled Lobster Tails
Move over turkey and ham — these juicy grilled lobster tails bring a festive, seafood twist to your Christmas table!
Ingredients
- 2-3 Lobster tails
Herb Butter
- 2 tbsp Minced garlic
- 3 sprigs Thyme
- 1 tsp Parsley chopped
- 100 g Salted butter
- 1/2 tsp Smoked salt
- 1 cup Boiling water
Instructions
- Defrost the lobster tails completely if frozen.
- Clean the shells: Use a clean toothbrush under running water to scrub the lobster shells thoroughly.
- Prepare the tails: Snip the edge of the shell with kitchen scissors, then use a sharp knife to cut the tail lengthwise down the middle.
- Lift the meat: Gently pull the lobster meat from the shell with your fingers, keeping it attached to the tail fin. Lay the meat on top of the shell. Pat dry and set aside.
- Prepare the thyme: To remove leaves, hold the top of the thyme stem between your thumb and index finger, then slide your fingers down the stem.
- Make the herb butter: In a small bowl, combine butter, minced garlic, thyme leaves, chopped coriander, and freshly ground black pepper. Mix well.
- Add butter to lobster: Place the lobster tails in a deep baking dish or ovenproof pan. Spoon about 2 tablespoons of herb butter over each tail.
- Add water for steaming: Pour a small amount of boiling water into the pan. This helps steam the lobster while baking.
- Bake the lobster: Preheat the oven to 220°C. Bake the lobster tails for 10–12 minutes, or until the meat is opaque and cooked through.
- Serve immediately: Serve your grilled lobster tails straight from the oven for the best flavor and presentation.