• Grilled lobster tails with soft herbs and finger lime pearls (On Country Kitchen)Source: On Country Kitchen

Finger limes have lots of small round segments that burst like caviar adding a fresh citrus twang to sweet grilled lobster tails.

Serves
2

Preparation

10min

Cooking

5min

Skill level

Easy
By
Average: 4.3 (97 votes)
Yum

Ingredients

  • 2 green lobster tails
  • 60 g butter, melted
  • 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
  • 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 the grill to medium-high. Using a large sharp knife, cut the lobster tails in half lengthways and place, cut-side up on a baking tray.

2. Place the melted butter in a small bowl, and stir in the lemon myrtle oil, ground lemon myrtle, saltbush and pepper leaf. Spoon the butter over the lobster tails, place under the grill and cook until just opaque. Remove the lobster tails and set aside on a serving plate.

3. Pour the juices from the tray into a small saucepan and add the finger lime pearls. Place over low heat until just heated through and adjust the seasoning as necessary. Spoon the butter sauce over the lobster and serve with the micro leaf and 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.

 

Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.