Name: Lobster tail with lime & herbs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 6 uncooked medium lobster tails (2.5kg); 1/3 cup (80ml) extra virgin olive oil; 2 teaspoons finely grated lime rind; ½ cup (125ml) lime juice; 2 cloves garlic, crushed; 2 tablespoons chopped coriander; 2 tablespoons chopped basil; CHILLI, LIME & BASIL BUTTER; 400g butter, softened; 2/3 cup finely chopped basil; 1 tablespoon finely grated lime rind; 1½ teaspoons dried chilli flakes

Lobster tail with lime & herbs

Summertime is for easy entertaining - fire up the BBQ, get friends around to soak in the sunshine and enjoy this delicious lobster tail.

Lobster tails with lime & herbs on a chopping board

Serves 6

Prep

20M

Cook

15M

Total

35M

This lobster tail recipe is quick and delicious plus the butter can be made ahead, meaning more time for sipping on easy cocktails and grazing on sensational salads.

Ingredients

6 uncooked medium lobster tails (2.5kg)

1/3 cup (80ml) extra virgin olive oil

2 teaspoons finely grated lime rind

½ cup (125ml) lime juice

2 cloves garlic, crushed

2 tablespoons chopped coriander

2 tablespoons chopped basil

CHILLI, LIME & BASIL BUTTER

400g butter, softened

2/3 cup finely chopped basil

1 tablespoon finely grated lime rind

1½ teaspoons dried chilli flakes

Method

Remove and discard soft shell from underneath lobster tails to expose flesh.

Combine oil, rind, juice, garlic and herbs in large bowl, add lobster; season. Cover; refrigerate for 1 hour.

Make chilli, lime and basil butter.

Drain lobster; reserve marinade.

Cook lobster on heated oiled barbecue (or grill plate or grill) until browned all over and cooked through, brushing lobster occasionally with reserved marinade during cooking. Serve topped with slices of butter.

CHILLI, LIME & BASIL BUTTER

Combine ingredients in a bowl. Shape into a log; wrap in baking paper or plastic wrap. Refrigerate until required.

Swap lime for lemon and flat-leaf parsley for basil in the marinade and butter, if you like.
Test Kitchen tip

Roasted lobster tails with mirin dressing

Char-grilled lobster tail salad

Grilled lobster tails with garlic lemon butter

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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