A fast and elegant way to serve lobster tails, in this recipe, they are grilled and basted with a deliciously flavourful white wine and herb butter. You can make the butter in advance, too, to save time.
- 4 lobster tails, ready to cook, cleaned
- 150ml white wine
- 150g butter
- 4-5 tbsp. parmesan cheese, grated
- 1 shallot
- 1 tsp. Dijon mustard
- Juice of 1/2 lemon
- Pinch each paprika, salt and pepper
- 1 tbsp. freshly chopped parsley
- Dash of hot sauce to taste
Finely mince the shallot. Place into a saucepan with the wine and simmer until the wine has almost all evaporated off. Leave to cool.
Place butter into a bowl and soften with a spoon. Add the wine and shallot mix, parmesan, mustard, lemon juice, parsley, paprika, salt, pepper and hot sauce to taste. Add extra paprika, salt, pepper or hot sauce if desired. Mix well, spoon out on to cling film and wrap well. Roll out into a sausage, twist the ends and leave to chill.
Place the lobster tails into a baking dish. Top each tail with 2-3 slices of the butter and grill under a hot grill for 8-12, minutes, basting at least once, until cooked through. If desired, if there is any butter left over, melt it in a saucepan and drizzle it over the lobster.