Description
Succulent lobster tails roasted and grilled to perfection with a rich garlic confit butter made from roasted garlic cloves, fresh herbs, and olive oil. This elegant main course combines buttery, garlicky flavors with a charred lemon finish for a perfectly balanced BBQ dish.
Ingredients
Scale
Seafood
- 1.5 kg lobster tails (3.3 pounds)
Garlic Confit
- 2 bulbs garlic
- 1 cup extra virgin olive oil (250 mL)
Garlic 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)
Additional
- 1 lemon (sliced into 4 cm rings)
- Salt and pepper to taste
Instructions
- Preheat Oven: Set your oven to 130 degrees Celsius (265 degrees Fahrenheit) to prepare for roasting the garlic.
- Prepare Garlic: Separate garlic cloves from the bulbs and immerse them in boiling water for 5 minutes. Drain and peel the loose skins off the cloves.
- Roast Garlic Confit: Place peeled garlic cloves in an ovenproof dish, cover completely with olive oil to prevent burning, and roast in the oven for 1 hour 30 minutes until garlic is soft and aromatic, with a slight bubbling seen in the oil.
- Separate Garlic and Oil: Remove garlic cloves from the oil and transfer the infused oil into a sterilized jar for later use in recipes.
- Make Garlic Butter: In a food processor, blend the roasted garlic cloves with room temperature butter, chopped chives, parsley, salt, and pepper until well combined. Alternatively, finely chop herbs and mash with garlic and butter by hand.
- Butterfly Lobster Tails: Using kitchen scissors, cut through the top of the lobster shells between the meat and shell. Cut down the middle of the shell to butterfly without breaking the wide end of the tail. Season lobster meat with salt and pepper and drizzle with reserved garlic confit oil.
- Preheat BBQ Grill: Heat your BBQ to a high temperature on the grill side with the lid closed, reaching approximately 200 degrees Celsius (390 degrees Fahrenheit).
- Melt Garlic Butter: Gently melt about half of the prepared garlic butter in a small saucepan or microwave, reserving the rest in the refrigerator for up to 4 weeks.
- Grill Lobster and Lemons: Place lobster tails flesh side down directly on the hot grill. Arrange lemon slices around the lobster. Close the lid and grill for 6 minutes until lobster flesh turns pink and gets a slight char.
- Flip and Baste: Turn lobster tails and lemon slices over using metal tongs. Baste lobster with melted garlic butter every minute while cooking for 4 more minutes. Reserve a small portion of butter for serving.
- Rest Lobster: Remove lobster tails and lemon slices from the grill and let them rest briefly to retain juices.
- Serve: Drizzle lobster tails with the remaining melted garlic butter and squeeze the grilled lemon slices over the meat. Serve immediately for best flavor and texture.
Notes
- The garlic confit oil can be stored at room temperature in a sterilized jar and used as a flavorful cooking oil or salad dressing base.
- Butter can be stored in the fridge for up to 4 weeks; re-melt gently before use.
- Ensure garlic cloves are fully submerged in olive oil while roasting to avoid burning.
- For easy butterfly cutting, use sharp kitchen scissors and handle lobster tails carefully to keep the shell intact.
- This dish is perfect for summer BBQs and pairs well with crisp white wine or light salads.
Nutrition
- Serving Size: 1 lobster tail (375 g)
- Calories: 560 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 45 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 160 mg
