How best to flavour Aussie lobster tails than with Aussie herbs and citrus? Bring lemon myrtle, saltbush and finger lime to the fresh seafood for amazing results.

Serves
2

Preparation

10min

Cooking

10min

Skill level

Easy
By
No votes yet
Yum

Ingredients

  • 2 green lobster tails
  • 60 g butter
  • 1 tsp lemon myrtle oil
  • pinch of ground dried lemon myrtle
  • pinch of dried saltbush
  • good pinch of ground native mountain pepper leaf (see Note)
  • 1 finger lime, pearls squeezed out
  • squeeze of lemon juice
  • soft herbs (such as dill, parsley and mint) and micro leaves, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat a chargrill plate to medium–high and the oven to 180°C. Using a large sharp knife, cut the lobster tails in half lengthways. Carefully loosen the meat from the underside of the shell without removing it completely.
  2. Place the butter, lemon myrtle oil, ground lemon myrtle, saltbush, pepper leaf, lime pearls and lemon juice in a small saucepan and stir over low heat until melted.
  3. Brush the lobster tails with the butter, then cook, flesh side down until half cooked. Place on a baking tray, flesh-side up and brush more butter between the flesh and shell and over the top. Transfer to the oven and bake for 4-5 minutes or until just opaque. Brush with more butter and serve with a soft herb salad.

 

Note
Mountain pepper leaf is also known as Tasmanian mountain pepper leaf or mountain pepper. Pepper berries come from the same tree. Available online from native food stores.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.