Lobster Tails With Lemon Sauce

Lobster Tails With Lemon Sauce


2 people made this

Luxurious lobster tails deserve the best of sauces, and the lemon and butter used here create succulent juices, which are ideal for soaking up with lots of crusty fresh bread.

Pat Alburey

Serves: 4 

  • 2 green lobster tails
  • 1 clove garlic
  • A few sprigs of flat-leaf parsley
  • 3 lemons
  • 250 g unsalted butter
  • Black pepper
  • To garnish: lemon halves wrapped in muslin

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Pre-heat the oven to 200˚C. Cut the lobster tails in half lengthways and clean, if necessary; place the halves flesh-side-up in a small baking dish.
  2. Peel and crush the garlic. Finely chop enough parsley to give about 2 tablespoons. Remove the zest from the lemons and squeeze the juice; put aside.
  3. Combine the garlic with the butter, parsley, lemon zest and juice, and a generous grinding of pepper in a medium-sized saucepan. Heat gently until the butter has melted.
  4. Brush the lobsters with the butter mixture. Place in the oven and bake for 10–15 minutes, until the lobster is cooked.
  5. Garnish with lemon or lime wedges and serve immediately.


good source of vitamins B group and C, and iron.


Choose salad leaves such as mizuna or rocket to accompany this dish. Toss with 1 tablespoon virgin olive oil just before serving.

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