Entree: Heard Island and McDonald Islands – Grilled Lobster Tail (Charred grilled lobster tail served with a garlic-herb butter for basting and dipping)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 9 min

Additional 2 min

Total 21 min

Ingredients

- 2 lobster tails, approx. 6–8 oz each (170–225 g each)
- 4 tbsp unsalted butter, melted (57 g)
- 2 tbsp olive oil (30 ml)
- 3 cloves garlic, minced
- 1 tbsp lemon juice (15 ml)
- 1 tsp smoked paprika (2 g)
- 2 tbsp fresh parsley, chopped (8 g)
- 1/2 tsp salt (2.5 g)
- 1/4 tsp freshly ground black pepper (0.5 g)
- Lemon wedges for serving

Instructions

1. If frozen, thaw lobster tails overnight in the refrigerator. Rinse and pat dry.
2. Using kitchen shears, cut down the center of the top shell lengthwise to the tail fan and gently pry the shell open. Run your fingers beneath the meat to loosen it and lift the meat to sit on top of the shell (but keep it attached at the base).
3. In a small bowl, combine melted butter, olive oil, minced garlic, lemon juice, smoked paprika, parsley, salt, and pepper.
4. Preheat grill to medium-high (around 400°F / 200°C). Brush the lobster meat lightly with the butter mixture.
5. Place lobster tails on the grill meat-side down for 2–3 minutes to sear, then flip meat-side up and cook 4–6 more minutes, basting frequently with the butter mixture, until meat is opaque and firm and internal temperature reaches 140–145°F (60–63°C) if using an instant-read thermometer.
6. Remove from grill, brush with remaining butter, and let rest 2 minutes. Serve immediately with lemon wedges.