Description
Savor the luxurious flavors of Garlic Confit Butter Lobster Tails, a perfect summery barbeque dish featuring tender lobster tails grilled to perfection and enhanced with rich garlic confit butter and fresh herbs.
Ingredients
Units
Scale
Lobster Tails
- 1.5 kg lobster tails (3.3 pounds)
- salt + pepper
- 1 lemon (sliced into 4cm rings)
- reserved garlic confit olive oil
- melted garlic confit butter for basting
Garlic Confit
- 2 bulbs garlic
- 1 cup extra virgin olive oil (250 mL)
Garlic Confit Butter
- 250 g salted butter at room temperature (1/2 pound)
- 30 g chives, roughly chopped (1 oz)
- 30 g parsley, roughly chopped (1 oz)
- salt + pepper (generous amount)
Instructions
- Preheat Oven: Preheat the oven to 130 degrees Celsius to prepare for roasting the garlic confit.
- Prepare Garlic for Confit: Separate all cloves from the garlic bulbs and place them into a heatproof bowl. Cover with boiling water for 5 minutes to loosen skins and then drain. Peel the skins off the cloves carefully.
- Roast Garlic: Place peeled garlic cloves into an ovenproof dish and cover completely with olive oil so they do not burn. Roast in the oven for 1 hour 30 minutes until garlic softens and small bubbles appear in the oil.
- Separate and Store Oil: Remove garlic cloves from the oil and store the garlic-infused olive oil in a sterilised jar on your countertop. It can be used in other recipes calling for olive oil.
- Make Garlic Confit Butter: In a food processor, combine roasted garlic cloves, softened salted butter, chopped chives, parsley, and a generous amount of salt and pepper. Blend until smooth. Alternatively, finely chop herbs and mash all ingredients together by hand with a fork.
- Butterfly Lobster Tails: Cut through the top of the lobster shell with scissors, separating the shell from the meat without cutting through the tail. Season the exposed meat with salt and pepper, then drizzle with the reserved garlic confit olive oil.
- Preheat BBQ Grill: Heat the BBQ grill side to high and close the lid until it reaches 200 degrees Celsius (390 degrees Fahrenheit).
- Melt Garlic Butter: Melt about half of the prepared garlic confit butter in a small saucepan or microwave. Reserve remaining butter in the fridge for up to 4 weeks.
- Grill Lobster Flesh Side Down: Place lobster tails flesh side down on the direct heat grill and scatter lemon slices around them. Close the lid and cook for 6 minutes until lobster flesh turns pink and has slight char marks.
- Flip and Baste: Using metal tongs, flip lobster tails and lemon slices over. Baste the lobster with melted garlic butter, close the lid, and cook for another 4 minutes, basting every minute. Reserve some butter for serving.
- Rest and Serve: Remove lobster tails and lemon slices from the BBQ and let rest briefly. Drizzle lobster with remaining melted garlic butter and squeeze charred lemon juice over before serving immediately.
Notes
- The perfect summery barbeque food to impress guests.
- Ensure garlic cloves are fully submerged in oil during roasting to prevent burning.
- Butter can be made ahead and stored in the fridge for up to 4 weeks.
- Use fresh herbs finely chopped if making butter by hand for best texture.
- Charred lemon adds bright, smoky acidity that complements the rich lobster.
Nutrition
- Serving Size: 1 lobster tail (approximately 375 g)
- Calories: 620 kcal
- Sugar: 1 g
- Sodium: 840 mg
- Fat: 50 g
- Saturated Fat: 28 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 220 mg
