Grilled lobster tails with lemon herb butter

Ingredients (serves 2)
2 lobster tails, thawed (approx. 200-250 g each)

2 tbsp olive oil

1 garlic clove, finely chopped

Salt & freshly ground pepper

Juice of half a lemon

For the lemon herb butter:
100 g butter, softened

1 tsp lemon zest, finely grated (untreated)

1 tsp lemon juice

1 garlic clove, very finely chopped or pressed

1 tbsp fresh parsley, chopped

1 tsp fresh thyme (optional: tarragon or dill)

Salt and pepper to taste

Prepare the lobster tails:

Cut the top of the shell open lengthwise with kitchen scissors.

Carefully lift the meat, leaving the tail end attached, and place it on the shell (“butterfly cut”).

Brush with a little olive oil, add garlic, and season with salt and pepper.

Prepare the lemon herb butter:

Mix all ingredients well. Optional: Reserve some of the butter for serving and use the rest for grilling.

The butter can be wrapped in foil and chilled if desired.