It is good to indulge in luxury every now and then. This is definitely what you need to feel like royalty.
Ingredients for 4 servings:
- 4 lobster tails (5 to 6 oz each)
- 1 Tbsp fresh parsley, very finely chopped, plus more for garnish
- 2 garlic cloves, pressed
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp fresh lemon juice
- 4 Tbsp unsalted butter, divided
Follow these steps:
Start by cleaning the lobster tail.
To do that, use a pair of kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
Flip the tail over to the back see-through side of the tail and crack the ribs in the centre. This will help open the shell.
Use your thumbs and fingers to open the shell and loosen the meat from the shell. Don’t forget to remove the vein if present. Be careful as it is easy to cut yourself with the sharp shells.
Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. The bulk of the lobster meat should be sitting over the top of the shell.
Now here’s how to cook the lobster tails.
Preheat the oven to 180˚C and place the rack in the centre.
To make the marinade, add in a bowl and stir to combine 1tbsp of parsley, 2 pressed garlic cloves, 1 tsp dijon, 1/2 tsp salt, 1/2 tsp pepper, 2 Tbsp olive oil and 2 Tbsp lemon juice.
Place lobster tails on a roasting pan. Divide the marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces.
Broil lobster tails on high for 10-15 minutes (according to tails’ dimensions).
When done, lobster meat should be opaque and white in the centre and register 62˚C on an instant-read thermometer.
Transfer lobster tails to a serving platter and garnish with fresh parsley, a quick squeeze of lemon juice, some drops of olive oil and a sprinkle of pepper.
Lobster’s meat is delicate and precious, so you don’t want to ruin it with too strong flavours. Therefore, try it with Ethiopian Timiz Pepper for a tropical twist.
Otherwise, you can go for the Senegalese Selim pepper to be placed in the oven, but not onto the tails: it will transfer its flavours and smells to the tails without ruining its taste.
Finally, the Lemon Pepper is another safe choice for this recipe.