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.
- 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
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.
- 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.
- 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.
- 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.
• 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.
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