Grilled Lobster Tails and Tangerine Flavour Pearls

Grilled lobster Tails and Tangerine Flavour Pearls

Grilled Lobster Tails and Tangerine Flavour Pearls

Grilled lobster Tails and Tangerine Flavour Pearls

Fresh Australian seafood served simply. Now that’s what I love to cook and enjoy with friends and family. If you are planning a seafood feast some grilled lobster is brilliant add in for a platter to share. 

What you’ll need…

  • 4 Rock Lobster tails – cut in half (you can buy tails fresh or frozen from the fish shop or supermarket or whole live Lobsters – see note below on how to humanely prepare live lobsters)
  • 250 gm butter (to be clarified) **Feel free to use olive oil instead of butter
  • 1 garlic clove – crushed
  • 1 tbs of fresh herbs – chopped (chives, parsley, dill)
  • Salt & Pepper
  • 1 x 50g jar Tangerine Flavour Pearls

To do…

Cut the Lobster tails in half with a sharp knife. Refrigerate until required.

Melt butter in a saucepan over low-medium heat until it is clarified . (clarifying the butter will give you fabulous flavour but wont burn like regular melted butter) Add garlic and salt and pepper to the clarified butter (or olive oil if preferred) and keep a little warm until required.
*take about a quarter of the garlicky butter and add fresh herbs – set aside til later.
Heat barbecue or fry pan to medium-high. Brush cut sides of lobster with butter and season well with salt and pepper. Place lobsters cut-side down on the barbecue and grill until shells begin to change colour (a few minutes), then turn (you may need a lifter and tongs) and brush with a little more butter. Keep cooking until flesh turns opaque (a few minutes). 

**Note for live lobster preparation

The RSPCA’s advice for killing crustaceans humanely are to render the animals insensible then be killed quickly.
If you wish to read more here is the link to the page

Ready to serve

All you need to do is give your cooked Lobster tails a brush of the herbed butter or oil that you had set aside earlier and pile them on to your serving plate.  Add some Tangerine Flavour Pearls and pop that bottle of champers…

Ta dah…

Until next time

Enjoy…from the Peninsula Larder Team

One man’s fish is another man’s poisson.