Description
Garlic Confit Butter Lobster Tails is a luxurious and flavorful seafood dish perfect for summer barbecues. Tender lobster tails are enhanced with rich garlic confit butter and grilled to a perfect char, served with zesty roasted lemon slices for an unforgettable dining experience.
Ingredients
Scale
Lobster Tails
- 1.5 kg lobster tails (3.3 pounds)
- Salt and pepper to taste
- 1 lemon (sliced into 4cm rings)
Garlic Confit
- 2 bulbs garlic
- 1 cup extra virgin olive oil (250 mL)
Garlic Confit Butter
- 250 g salted butter at room temperature (1/2 pound)
- 30 g chives, roughly chopped (1 oz)
- 30 g parsley, roughly chopped (1 oz)
- Salt and pepper to taste
Instructions
- Prepare the garlic: Separate all 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 become easy to peel off.
- Make garlic confit: Place the peeled garlic cloves in an ovenproof dish and cover fully with olive oil to prevent burning. Roast in a preheated oven at 130 degrees C for 1 hour 30 minutes to 2 hours until garlic is tender and oil is slightly bubbling.
- Separate garlic and oil: Remove garlic cloves from the oil. Store the garlic-infused olive oil in a sterilized jar at room temperature for use in other recipes.
- Prepare garlic butter: In a food processor, blend the garlic confit cloves, softened salted butter, chopped chives, chopped parsley, and generous salt and pepper until smooth. Alternatively, mash all ingredients by hand with a fork ensuring herbs are finely chopped.
- Butterfly lobster tails: Cut through the topshell of each lobster tail by sliding scissors between meat and shell. Then slice down the middle of the shell carefully, keeping the tail intact. Season the exposed meat with salt, pepper, and drizzle garlic confit olive oil.
- Preheat BBQ grill: Heat the BBQ grill to high, closing the lid until temperature reaches 200 degrees C (390 degrees F).
- Melt garlic butter: While the grill heats, melt about half of the garlic confit butter gently in a small saucepan or microwave. Reserve the remaining butter refrigerated for up to 4 weeks.
- Grill lobster tails: Place lobster tails flesh side down onto the direct heat grill. Scatter lemon slices around the lobster. Close lid and cook on medium-high for 6 minutes until lobster flesh is pink and slightly charred.
- Flip and baste: Using tongs, turn lobster tails and lemon slices over. Baste lobster with melted garlic butter, closing the lid and basting every minute for 4 minutes. Reserve some butter for serving. Remove lobster and lemon slices and let rest briefly.
- Serve: Drizzle lobster tails with reserved garlic butter and squeeze the charred lemon over them. Serve immediately for best flavor.
Notes
- This dish makes an impressive and delicious main course perfect for summer barbecues.
- Ensure garlic cloves are fully submerged in olive oil during confit to prevent burning.
- Butterfly lobster tails carefully to avoid cutting through the tail end and keep lobster intact.
- The garlic confit olive oil can be stored and used in salads, dressings, or cooking for extra flavor.
- Remaining garlic butter stores well in the fridge for up to 4 weeks sealed.
Nutrition
- Serving Size: 1 lobster tail (approximately 375 g)
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 58 g
- Saturated Fat: 30 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 220 mg
