Grilled Western Rock Lobster with Garlic Butter
Halved western rock lobster tails grilled in the shell with garlic, parsley and lemon butter — the standard way it is cooked on the WA coast.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •barbecue or overhead griller
- •heavy knife
- •small saucepan
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 26 g
- carbs
- 2 g
- protein
- 34 g
- calories
- 380
Instructions
- 1
Split the lobster tails lengthways through the shell with a heavy knife and remove the digestive tract.
- 2
Mash the butter with the garlic, parsley, the zest of one lemon, salt and pepper.
- 3
Brush the cut flesh lightly with olive oil.
- 4
Heat a barbecue plate or overhead griller to high.
- 5
Grill the tails flesh-side down for 3 minutes until lightly coloured.
- 6
Turn shell-side down, spread the garlic butter thickly over the flesh and cook for a further 5–6 minutes, basting once, until the flesh is opaque and just firm.
- 7
Rest for 2 minutes, then squeeze over lemon and spoon any butter from the shell back over the meat.
- 8
Serve with the remaining lemon cut into wedges.
Chef's tips
Lobster goes from perfect to rubbery in about a minute. Pull it off while the thickest part is barely opaque.
Ingredient substitutions
- Rock lobster → Large green prawns or Moreton Bay bugs, reducing the cooking time
- Butter → Olive oil with garlic for a dairy-free version
Storage
Best eaten immediately; cooked meat keeps 1 day covered in the fridge.
Reheating
Do not reheat — serve leftovers cold in a salad or roll.
Serving suggestions
Cooked Grilled Western Rock Lobster with Garlic Butter?
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