Description
This Garlic Confit Butter Lobster Tails recipe combines succulent lobster tails with rich garlic confit and herb butter, grilled to perfection for a flavorful and elegant main course that's perfect for summer barbecues or special occasions.
Ingredients
Units
Scale
Lobster Tails
- 1.5 kg lobster tails (3.3 pounds)
- salt + pepper to taste
- 1 lemon (sliced into 4cm rings)
- garlic confit olive oil (reserved from garlic confit)
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 + pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 130 degrees Celsius.
- Prepare Garlic: Separate the garlic cloves from the bulbs and place them in a heatproof bowl. Cover with boiling water for 5 minutes, then drain. Peel the skins off the cloves once loosened.
- Roast Garlic Confit: Place the peeled garlic cloves in an ovenproof dish and cover completely with olive oil to prevent burning. Roast for 1.5 to 2 hours until a slight bubble appears in the oil.
- Strain and Store Garlic Oil: Separate the garlic cloves from the infused olive oil. Store the garlic oil in a sterilized jar at room temperature for use in other recipes.
- Make Garlic Butter: In a food processor, combine the roasted garlic cloves, room temperature butter, chives, parsley, and generous salt and pepper. Blend until smooth. Alternatively, mash everything together by hand ensuring herbs are finely chopped.
- Prepare Lobster Tails: Butterfly the lobster tails by cutting through the top of the shell. Insert scissors between meat and shell and cut down the middle of the shell without cutting the tail end. Season the lobster meat with salt, pepper, and drizzle with the reserved garlic confit olive oil.
- Preheat BBQ Grill: Preheat the BBQ with the lid closed until the grill side reaches 200 degrees Celsius (390 degrees Fahrenheit) on high heat.
- Melt Garlic Butter: Melt about half of the garlic confit butter in a small saucepan or microwave. Reserve unused butter in the fridge for up to 4 weeks.
- Grill Lobster Meat Side Down: Place the lobster tails flesh-side down on the hot grill side. Scatter the lemon slices around them. Close the lid and cook on medium-high heat for 6 minutes until flesh turns pink and slightly charred.
- Flip and Baste: Flip the lobster tails and lemon slices using tongs. Baste lobster with melted garlic butter, close the lid, and continue cooking for 4 more minutes, basting every minute. Reserve some butter for serving.
- Rest and Serve: Remove lobster and lemon slices from the grill and allow to rest briefly. Drizzle lobster tails with remaining garlic butter, squeeze the charred lemon over them, and serve immediately.
Notes
- The garlic confit olive oil can be used in other recipes for extra flavor.
- If you do not have a BBQ, you can finish the lobster tails under a hot broiler for similar charring.
- Butterfly the lobster tails carefully to avoid cutting through the tail end for presentation and ease of eating.
- Reserve leftover garlic confit butter in an airtight container and keep refrigerated for up to 4 weeks.
- This dish pairs beautifully with a fresh green salad or grilled vegetables for a complete meal.
Nutrition
- Serving Size: 1 lobster tail (approximately 375 g)
- Calories: 680 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 58 g
- Saturated Fat: 32 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 210 mg
