Lobster Tails stuffed with Garlic Butter Cooked on a Cyprus Rotisserie Charcoal BBQ
We are very excited to bring you the third in our series of recipes from Celebrity Chef and UK Masterchef Theo Michaels.
Cooking lobster with garlic butter on the rotisserie is a great way to barbecue to evenly cook it and keep it really succulent. This simple and delicious recipe will definitely have you coming back for more.
3 Lobster tails
150g butter, softened
2 cloves garlic, crushed to a paste
4 tbsp parsley, finely chopped
Small squeeze lemon juice
Pinch salt and pepper
Light the BBQ and wait for the coals to become ashen, meanwhile…
Mix together all the ingredients (except the lobster tails!) to make your seasoned garlic butter and reserve. You can add a pinch of cayenne pepper or finely chopped chili if you like it hot.
Prep the lobsters; using a pair of sharp kitchen scissors cut the top-side of the shell of the lobster along the middle stopping just before you reach the end. Carefully prize open the shell to reveal the flesh inside, remove any waste tract if it’s there, otherwise simply spoon in some of the garlic butter. Repeat with all the lobster tails.
Using the large skewer, skewer the tails through the flesh lengthways until all three are on.
Once the coals are ready, place the skewer on the BBQ, and on a medium height let them cook for about 12-15 minutes depending on their size. Once they are bright red they should be done. Feel free to baste with garlic butter during cooking.
Remove the tails from the skewer, place onto a serving dish and simply warm through the garlic butter marinade to melt it, pour into a bowl and get cracking!
Bibs and a finger bowl to wash hands are optional…
Inspired by this recipe and would love to try this at home - View our full range of Rotisserie Charcoal BBQ's