Grilled Lobster with Rocket

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400°F. Pat the lobster tails dry with paper towels and brush the meat side lightly with 1 tablespoon of olive oil.

   Tip: Drying the lobster prevents sticking and promotes even cooking.

2. 2

   In a small skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then stir in the panko breadcrumbs and toast for 2-3 minutes until golden, stirring frequently. Season with salt and pepper, then transfer to a plate.

   Tip: Toasting the breadcrumbs adds depth of flavour and prevents sogginess.

3. 3

   Prepare the lemon butter by melting the remaining 3 tablespoons of butter in a small saucepan and whisking in the fresh lemon juice, lemon zest, and red pepper flakes. Keep warm on the side of the grill.

4. 4

   Place lobster tails flesh-side down on the grill grates and cook for 6-7 minutes without moving, allowing caramelisation to develop.

   Tip: Resist the urge to flip; this direct heat creates a beautiful char.

5. 5

   Flip the lobster tails shell-side down and grill for another 4-5 minutes until the meat is opaque and cooked through. The internal temperature should reach 145°F.

   Tip: The total cooking time depends on tail size, so watch carefully to avoid overcooking.

6. 6

   While the lobster finishes, toss the fresh rocket with 2 tablespoons of olive oil, salt, and black pepper in a bowl until lightly coated.

   Tip: Keep the rocket simple to let its peppery flavour shine alongside the rich lobster.

7. 7

   Transfer the grilled lobster tails to a serving platter and drizzle generously with the warm lemon butter sauce.

8. 8

   Top each lobster tail with a handful of dressed rocket and finish with a sprinkling of the garlic breadcrumbs and fresh parsley. Serve immediately with extra lemon wedges on the side.

   Tip: Serve right away while the lobster is hot and the rocket is still fresh and tender.