Although lobster is often boiled in the shell or parboiled then grilled, it doesn't have to be. Lobster tails can be marinated before cooking to add flavour and increase tenderness. A wide variety of spices and flavours can be added to a lobster marinade. However, if you like your lobster with a squeeze of lemon, wait until after it's cooked, as the acid in lemon juice will denature the lobster meat.
Remove and discard the shells from the lobster tails. Cut each lobster tail in half lengthwise and remove and discard the intestines.
Combine the olive oil, minced garlic, chopped basil, chilli paste, sea salt and ground pepper in the large freezer bag.
Add the halved lobster tails to the freezer bag with the marinade. Seal the bag and shake, making sure each lobster tail is thoroughly coated.
Put the lobster tails in the refrigerator for 2 to 3 hours.
After marinating, the lobster tails can be sautéed or grilled. Lobster shells can be refrigerated and used to make a stock.
Never eat lobster raw. Cook the tails until white and opaque.
Tips and warnings
- After marinating, the lobster tails can be sautéed or grilled.
- Lobster shells can be refrigerated and used to make a stock.
- Never eat lobster raw. Cook the tails until white and opaque.
Things you need
- 4 lobster tails
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon chilli paste
- 1/2 cup fresh basil, chopped
- 1 teaspoon sea salt
- Black pepper, ground
- Plastic freezer bag