Grilled Rock Lobster Tail with Garlic Butter

Firm, sweet and delicately briny, Beleaev Rock Lobster Tail  is perfectly suited to grilling.
Its shell protects the flesh during cooking, allowing the lobster to remain juicy and tender, while a simple garlic and herb butter enhances — never masks — its natural flavour.

Preparation: 5 minutes • Cooking: 10 minutes

Ingredients for 1-2 people

• 1–2 Beleaev Rock Lobster Tails (frozen, approx. 220 g each) 

• 100 g unsalted butter  

• 2 garlic cloves, finely chopped  

• Fresh parsley, finely chopped  

• Fresh chives, finely chopped  

• Fresh lemon juice  

• Lemon wedges, to serve

Method

1. Defrost the lobster tails slowly in the fridge, then bring to room temperature before cooking.

2. Melt the butter gently in a small pan.
   Add the garlic and cook briefly over low heat until fragrant.
   Stir in the chopped herbs and a small squeeze of lemon juice. Set aside.

3. To prevent curling, insert a skewer lengthways through each lobster tail.
   Alternatively, split the tail lengthways using kitchen scissors and brush the flesh lightly with the garlic butter.

4. Preheat the barbecue or grill for direct, medium-high heat.
   Grill the lobster tails for around 8–10 minutes, turning once, until the flesh is opaque and just cooked through.

5. Carefully open the shell, spoon over the warm garlic and herb butter and serve immediately with lemon wedges.

Tip

Avoid overcooking — lobster should be tender, not firm.
The flesh is ready as soon as it turns opaque and gently flakes.