| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 418 |
| Fat | 35.1g |
| Saturates | 16.5g |
| Protein | 22g |
| Carbs | 6.2g |
| Sugars | 1.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIf the tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for approx. 30 minutes.
Preheat the oven to 200°C, gas mark 6. Grease and line a large baking tray and set aside.
Meanwhile, prepare the lobster tails. Twist the head of the lobster then, using a sharp knife, cut the lobster tails down the centre to form halves. Run a skewer through the centre of the flesh lengthways to prevent curling.
Place the lobsters on the lined baking tray.
Melt the butter. Mince the garlic. Juice a lemon. In a small bowl, stir the melted butter, garlic, lemon juice, smoked paprika and cayenne. Generously brush the lobsters with the butter.
Place the lobster tails in the oven, flesh side down. Cook undisturbed for 5-6 minutes, until the flesh underneath is starting to brown and almost cooked through. Flip the lobster tails and brush some of the melted garlic butter over the meat. Close the lid and grill for an additional 2-4 minutes, or until opaque.
Finely chop the parsley. Mince the garlic. Finely chop the preserved lemon. Juice a fresh lemon. Place all the ingredients in a small bowl and stir to combine.
Serve the lobster tails with the gremolata, remaining garlic butter and lemon wedges.
