Grilled lobster tails with garlic lemon butter

Add a touch of luxury.

  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
Impress your guests with succulent, flavoursome grilled lobster tails, and a creamy garlic lemon butter. The perfect accompaniment for your next BBQ!
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Grilled lobster tails with garlic lemon butter
  • 2 200g cooked lobster tails
  • 250 gram ballantyne avocado spreadable butter
  • 1/4 cup parsley, finely chopped
  • 1 small eshalot, finely chopped
  • 2 clove garlic, crushed
  • 2 teaspoon grated lemon zest
  • 1 teaspoon caster sugar
  • mixed salad, to serve


Grilled lobster tails with garlic lemon butter
  • 1
    Turn the tail over and use sharp scissors to cut off the flat underside of the shell.
  • 2
    Press open with your thumbs and remove tail meat in one piece.
  • 3
    Slice, then arrange in shell.
  • 4
    In a medium bowl, using an electric mixer beat butter until pale. Beat in remaining ingredients. Season to taste.
  • 5
    Layer 2 sheets of plastic wrap on a clean work surface. Spoon butter lengthways along plastic. Roll up to form a 10cm log, twisting ends to seal. Chill until required.
  • 6
    Preheat barbecue plate on medium. Place lobster, shell side down on hotplate. Cut 2 x 1.5cm rounds from butter and spread over meat. Cook 2-3 minutes until butter bubbles and lobster is warmed through.


Keep leftover butter mixture in the freezer for a quick and simple way to add flavour to steaks, seafood or vegetables. If you want to make enough butter for 12 oysters, prepare a quarter quantity of the recipe.

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