Grilled lobster tails with Lemon Myrtle, soft herbs and finger lime

• 2 green lobster tails
• 60 g butter
• 1 tsp lemon myrtle oil
• pinch of lemon myrtle spice
• pinch of dried saltbush
• good pinch of ground native mountain pepper leaf (mountain pepper leaf is also known as Tasmanian mountain pepper leaf or mountain pepper. Pepper berries come from the same tree. Available online from native food stores).
• 1 finger lime, pearls squeezed out
• squeeze of lemon juice
• soft herbs (such as dill, parsley and mint) and micro leaves, to serve

Instructions

1. Preheat a chargrill plate to medium–high and the oven to 180°C. Using a large sharp knife, cut the lobster tails in half lengthways. Carefully loosen the meat from the underside of the shell without removing it completely.
2. Place the butter, lemon myrtle oil, lemon myrtle spice, saltbush, pepper leaf, lime pearls and lemon juice in a small saucepan and stir over low heat until melted.
3. Brush the lobster tails with the butter, then cook, flesh side down until half cooked. Place on a baking tray, flesh-side up and brush more butter between the flesh and shell and over the top. Transfer to the oven and bake for 4-5 minutes or until just opaque. Brush with more butter and serve with a soft herb salad.

 Recipe by Mark Olive on Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw on SBS Food and we say a huge thanks to Mark, Adam and SBS Food.

Photography by Adam Liaw.