Grilled lobster tails with Lemon Myrtle, soft herbs and finger lime
October 30, 20211 min read
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
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.
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.
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.
Sign up to get the latest on sales, new releases and more …
Sign up today!
Subscribe to be the first to find out about our latest products, sales and promotions...