Lobster Tails with Herb and Lemon Butter
Lobster Tails with Herb and Lemon Butter



  • 4 whole lobster tails
  • Lemon wedges, to serve
  • For the Butter
  • 125g softened butter
  • 1 crushed garlic clove
  • Handful of chopped parsley
  • 1 tsp Dijon mustard
  • Small pinch of cayenne pepper
  • 1 lemon, juice only
  • Mix the ingredients for the butter together, season, and set aside. Prep the lobster tails by cutting along the tops with kitchen scissors, then flip the tails over and crack the ribs of the shell. Open the shell with your fingers and loosen the meat, keeping it attached at the base so you can pull it halfway out. Use a sharp knife to cut along the top of the tail - without cutting all the way through - and remove the vein if you can see it. Sit the tails in a roasting tray, and add a generous portion of butter to each one.
  • Heat the grill to high, then grill the lobster for 10 mins, or until cooked through. Place on plates and drizzle with excess butter from the pan. Serve with lemon wedges and a scattering of parsley - delicious!
15 mins
4 serving

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