Lobster tails with lime juice, & paprika
Only a small dish this one as lobster tail is bloody expensive here in Singapore.
So a tasty little appetiser thrown in the middle for all to consume. To be honest the one little dish could have been a nice starter for one or as a share plate. Mine you it did come out really nice, and it all disappeared rather quickly.
- 1 lobster tail – cut it in half with biggest knife;
- 1 heaped tables spoon of finely chopped garlic;
- Cut about 3 limes in to quarters;
- 1/2 cup of lime juice;
- 1 teaspoon of paprika (mild or hot is up to you);
- 2 knobs of salted butter;
- A good glug of olive oil; and
- A good pinch of salt & pepper.
Now this is a tip. Get those zip-lock bags out. Throw all ingredients in, swill it around a bit to cover the lobster and stick the bag in the fridge for a few hours to marinade.
When you are ready take it out about 15-30 minutes before you are cooking so not freezing cold. Now we did this on BBQ, as you see the really nice charring above that releases a whole heap of flavour. Now what I did was shell side down for 5-10 minutes and spread the butter on the flesh, and drizzle some of the marinade over too. When you see the translucency start to disappear for the lobster meat near the shell flip em over and grill until charred. This should take no more than 2-3 minutes if it is hot enough.
Off they come. Now because we were sharing I stripped out the meat from each side and cut in to individual bit sized pieces, a little squeeze of lime and serve. Or if you are treating an individual just leave em in the shell and serve them up as the picture – little squeeze lime again and get these bad boys out!
I even tried this one – and I have to say – flipping delicious!!!
Lobster tails with lime juice, & paprika – Enjoy!