- 8
- 15 mins
- 30 mins
Ingredients
- 150 g (5 1/2 oz) butter
- 60 ml (1/4 cup) lemon juice
- 2 tablespoons chopped flat-leaf (Italian) parsley leaves 1 small garlic clove, crushed
- 8 lobster tails in the shell
- 2 lemons, cut into wedges
Preparation
Step 1
Melt the butter in a small saucepan over medium heat and cook it for 3 minutes or until it begins to brown, but watch it carefully to make sure that it doesn't burn. Lower the heat, and cook the butter for another 2 minutes, or until it is a dark, golden brown. Remove the pan from the heat, add the lemon juice, parsley and garlic, and season with salt and freshly ground black pepper.
Cut the lobster tails length-ways and remove any digestive tract, but leave the meat in the shell. Preheat the char-grill plate to medium direct heat and brush the exposed lobster meat with lots of the butter mixture. Cook the lobster tails, cut side down, on the char-grill plate for 6 minutes, then turn them over and cook for another 3-5 minutes, or until the shells turn bright red. While the lobster is cooking, put the lemon wedges on the hottest part of the char-grill and cook them for 1 minute on each side, or until they are marked and heated through. Arrange the lobster on a serving plate and serve it with the grilled lemon wedges and the rest of the warm brown butter as a dipping sauce. This is delicious with a green salad and some crusty bread to soak up the juices.