Non-VegetarianAustralian cuisine Main Course

Grilled Western Rock Lobster Tails with Lemon

Name: Grilled Western Rock Lobster Tails with Lemon
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 800 g western rock lobster tails; 3 tbsp Olive oil; 1 tsp flaky sea salt; 0.5 tsp cracked black pepper; 2 whole lemons; 1 whole extra lemon; 2 tbsp flat-leaf parsley; 1 tsp Vegetable oil

Sweet, tender Western rock lobster tails split and grilled over high heat with olive oil, sea salt, and fresh charred lemon.

🇦🇺Australia· Western Australia

Prep: 15 min
Cook: 8 min
Total: 23 min
Servings: 4
Difficulty: Easy
Calories: 220 kcal

Ingredients

0 of 8 gathered

Servings

800 g western rock lobster tails — 4 raw tails, thawed if frozen
3 tbsp Olive oil — for brushing
1 tsp flaky sea salt — crushed slightly
½ tsp cracked black pepper — freshly ground
2 whole lemons — halved for the grill
1 whole extra lemon — cut into wedges for serving
2 tbsp flat-leaf parsley — finely chopped
1 tsp Vegetable oil — for oiling grill grates

Equipment

•Barbecue grill or chargrill pan
•Heavy kitchen shears
•Sharp chef's knife
•Pastry brush
•Long-handled tongs
•Serving platter

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 9 g
carbs: 2 g
fibre: 0 g
protein: 34 g
calories: 220 kcal

Instructions

1
Preheat the barbecue grill or chargrill pan to high heat.
2
Cut each lobster tail lengthwise straight down the middle using kitchen shears or a sharp chef's knife.
3
Rinse the split tails briefly under cold running water and pat completely dry with paper towel.
4
Remove and discard the dark intestinal vein running along the centre of the exposed flesh.
5
Brush the exposed lobster meat generously with olive oil.
6
Season the lobster meat evenly with flaky sea salt and cracked black pepper.
7
Lightly oil the hot grill bars with vegetable oil using a paper towel held in tongs.
8
Place the lobster tails flesh-side down on the hot grill bars alongside the halved lemons cut-side down.
9
Grill untouched for 3 to 4 minutes until distinct dark grill lines appear and lemon faces char.
10
Turn the tails shell-side down and cook for a further 3 minutes until the meat turns completely opaque.
11
Transfer the tails to a platter, squeeze the charred lemon halves over the meat, and sprinkle with parsley.

Chef's tips

Take care not to overcook the lobster tails, as the meat quickly becomes rubbery once dried out. Thoroughly patting the flesh dry before grilling guarantees crisp char marks rather than steamed meat. Always use raw tails rather than pre-boiled ones for proper grilling flavour.

Ingredient substitutions

Western rock lobster tails → Eastern rock lobster tails, Moreton Bay bugs, or Balmain bugs
olive oil → macadamia oil or canola oil
flat-leaf parsley → chopped fresh chives or fresh dill

Storage

Store leftover grilled lobster meat in a sealed container in the fridge for up to two days.

Reheating

Eat leftovers cold or gently toss the shredded meat through warm pasta off the heat to avoid toughening.

Common mistakes to avoid

•Overcooking the lobster tails, which turns the sweet, delicate meat tough and stringy.
•Grilling wet lobster meat, which causes it to steam rather than achieve a clean smoky char.
•Trying to grill pre-cooked lobster, which results in dry, rubbery seafood.

Serving suggestions

Serve hot off the barbecue alongside fresh crusty white bread and a crisp garden salad.Pair with extra charred lemon wedges and a cold glass of Western Australian riesling or semillon.Serve alongside boiled chat potatoes tossed with sea salt and fresh herbs.