Description
Delicious Garlic Confit Butter Lobster Tails grilled to perfection with rich, aromatic garlic butter and fresh herbs. This recipe highlights tender lobster meat infused with slow-roasted garlic and served with charred lemon for an unforgettable summer BBQ treat.
Ingredients
Scale
Main Ingredients
- 1.5 kg lobster tails (3.3 pounds)
- 2 bulbs garlic
- 1 cup extra virgin olive oil (250 mL)
- 250 g salted butter at room temperature (1/2 pound)
- 30 g chives, roughly chopped (1 oz)
- 30 g parsley, roughly chopped (1 oz)
- 1 lemon (sliced into 4 cm rings)
- Salt + pepper
Instructions
- Preheat Oven: Preheat the oven to 130 degrees Celsius to prepare for roasting the garlic confit.
- Prepare Garlic: Separate the cloves from the garlic bulbs and place them into a heatproof bowl. Cover with boiling water for 5 minutes, then drain. The skins will loosen and peel off easily.
- Roast Garlic Confit: Place peeled garlic cloves into an ovenproof dish and cover them fully with olive oil to prevent burning. Roast in the oven for 1 hour 30 minutes to 2 hours until the garlic is soft and fragrant, noting a slight bubble in the oil as it cooks.
- Separate Garlic and Oil: Remove garlic cloves from the oil. Store the garlic-infused olive oil in a sterilized jar on the countertop for future use in other recipes.
- Make Garlic Butter: In a food processor, combine the roasted garlic cloves, room temperature butter, chopped chives, parsley, and plenty of salt and pepper. Blend until smooth. Alternatively, mash all ingredients by hand with a fork, ensuring herbs are finely chopped.
- Prepare Lobster Tails: Butterfly the lobster tails by cutting through the top of the hard shell and slicing down the middle with scissors and a sharp knife, keeping the tail intact. Season the meat with salt and pepper, then drizzle with reserved garlic confit olive oil.
- Preheat BBQ Grill: Heat the BBQ to high temperature on the grill side with the lid closed, aiming for 200 degrees Celsius or 390 degrees Fahrenheit.
- Melt Garlic Butter: Melt about half of the garlic butter in a small saucepan or microwave. Reserve the remaining butter in the fridge for up to 4 weeks.
- Grill Lobster and Lemons: Place lobster tails flesh side down on the direct heat side of the grill and scatter lemon slices around. Cook on medium-high heat with lid closed for 6 minutes until lobster flesh turns pink and is slightly charred.
- Flip and Baste: Using metal tongs, flip lobster tails and lemon slices. Baste lobster with melted garlic butter. Close lid and cook for 4 more minutes, basting every minute. Reserve some butter for serving.
- Serve: Remove lobster tails and lemon slices from the grill. Drizzle lobster with remaining melted garlic butter and squeeze charred lemon over the top. Serve immediately.
Notes
- The garlic confit olive oil can be used in other recipes for added flavor.
- Butter can be stored in the fridge for up to 4 weeks, making it convenient for multiple servings or meals.
- Ensure garlic cloves are fully submerged in oil during roasting to avoid burning.
- Use metal tongs to safely flip lobster and lemons on the grill.
- Perfect for a summery outdoor barbecue, pairs well with fresh salads or grilled vegetables.
Nutrition
- Serving Size: 1 serving (approx. 375 g)
- Calories: 620 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 55 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 230 mg
