Description
Garlic Confit Butter Lobster Tails are a luxurious and flavorful dish perfect for summer barbecues. Lobster tails are butterflied and grilled over high heat, then basted with a rich garlic confit butter made from roasted garlic, fresh herbs, and salted butter. Served with charred lemon slices, this recipe delivers tender, succulent lobster with a savory, aromatic butter sauce.
Ingredients
Units
Scale
Lobster and Garnish
- 1.5 kg lobster tails (3.3 pounds)
- 1 lemon (sliced into 4cm rings)
- Salt and pepper to taste
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 and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 130 degrees Celsius to prepare for roasting the garlic confit.
- Prepare Garlic: Separate all the garlic cloves from the bulbs and place them in a heatproof bowl. Cover the cloves with boiling water and let sit for 5 minutes to loosen the skins, then drain and peel off the skins.
- Roast Garlic Confit: Place peeled garlic cloves in an ovenproof dish and cover completely with olive oil to prevent burning. Roast in the oven for 1 hour 30 minutes to 2 hours until soft and aromatic with slight bubbling in the oil.
- Separate and Store Oil: Once roasted, separate the garlic cloves from the infused olive oil. Store the garlic-infused oil in a sterilized jar at room temperature for use in other recipes.
- Make Garlic Confit Butter: In a food processor, combine the roasted garlic cloves, room temperature salted butter, chopped chives, parsley, and a generous amount of salt and pepper. Blend until fully combined. Alternatively, mash together by hand with finely chopped herbs for a rustic texture.
- Butterfly Lobster Tails: Using kitchen scissors, cut through the top shell of each lobster tail lengthwise just above the meat without cutting the tail fin. Gently pull apart to expose the meat. Season with salt and pepper and drizzle with reserved garlic confit olive oil.
- Preheat BBQ Grill: Heat your BBQ grill to high on the grill side, closing the lid to reach approximately 200 degrees Celsius (390 degrees Fahrenheit).
- Melt Garlic Butter: While the grill heats, melt about half the garlic confit butter in a small saucepan or microwave. Reserve the rest in the fridge for future use.
- Grill Lobster Tails: Place lobster tails flesh-side down on the grill and scatter lemon slices around them. Close the lid and cook on medium-high heat for 6 minutes until lobster flesh turns pink and edges are slightly charred.
- Flip and Baste: Turn lobster tails and lemon slices over using metal tongs. Baste the lobster meat generously with the melted garlic butter. Close the lid and cook for another 4 minutes, basting every minute for maximum flavor. Reserve some butter for serving.
- Rest and Serve: Remove lobster tails and lemon slices from the grill and let them rest briefly. Drizzle remaining melted garlic butter over the lobster and squeeze charred lemon juice on top before serving immediately.
Notes
- The garlic confit olive oil can be stored and used in place of regular olive oil to add depth to many dishes.
- Butterfly the lobster tails carefully to avoid cutting through the tail fin, which keeps the lobster intact and easier to grill.
- Use metal tongs to handle lobster and lemon slices safely on the grill.
- The dish pairs beautifully with a light summer salad or grilled vegetables.
- Leftover garlic confit butter can be refrigerated for up to 4 weeks and used to enhance seafood or vegetables.
- Ensure garlic cloves are fully submerged in olive oil during roasting to prevent burning.
Nutrition
- Serving Size: 1 lobster tail with butter
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 55 g
- Saturated Fat: 30 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 185 mg
