Lobster Tails with Garlic Butter and Lime Mayonnaise

Lobster Tails with Garlic Butter and Lime Mayonnaise

By 13 February, 2021

You might want to reduce the amount of garlic if you're serving one of these to your Valentine!
Once you've butterflied the lobster tails, the rest is easy.
You'll find more detailed instructions on how to butterfly them here: https://www.wikihow.com/Grill-Lobster-Tails
Serving them with the lime mayonnaise adds a luxurious touch.

  • Prep Time : 20 minutes
  • Cook Time : 5 - 10 minutes
  • Yield : 2



Using kitchen shears, cut lengthwise through the hard shell tops of the lobster tails. Start near the wide end and cut lengthwise towards the tip of the tail.
Make sure you cut through the meat, but be careful not to cut the bottom part of the shell.
Use your hands to gently pull apart the shell and meat where you cut to separate the halves. Be careful not to break the bottom shell.
Use your fingers to gently pull the meat up from the bottom of the shell without removing it entirely. The meat should remain attached to the end portion of the tail near the fins. Pull the meat just out of the shell so that it's slightly exposed.
Preheat the grill.
Melt the butter in a saucepan, add the garlic and salt and pepper and stir to combine. Brush the meat liberally with the garlic butter.
Place the tails about 6 - 8 inches underneath the grill and cook 5 - 10 minutes or until flesh is cooked through - if you have an instant-read thermometer, cook until they reach 60 °C (140 °F).
Remove from grill, brush more garlic butter over the flesh and scatter with the parsley and chives.
Serve with lime or lemon wedges.
For the Lime Mayonnaise: place egg and yolk, mustard, lime juice, salt and pepper in a blender or food processor bowl. Whiz to combine. With motor running, add the oil very slowly until mixture thickens.

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