Baja Style Grilled Rock Lobster Tails
This very simple citrus sauce complements the richness of the lobster tails very well. Best served with warm tortillas and lightly grilled green onions. To cut the tails in half you should use either kitchen shears or a cleaver. If you want to give this dish a more authentic Mexican flavor then douse the tails in a hot Mexican sauce like Cholula.
Ingredients
- 6 x 226gram Rock or Spiny Lobster Tails
- 12 Green Onions
Sauce
- 1 Tablespoon Grated Orange Rind
- 2 Tablespoons Freshly Squeezed Orange Juice
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1 Tablespoon Olive Oil
- ½ Teaspoon Dried Oregano
- ¼ Teaspoon Salt
- Dash of Hot Sauce Such as Cholula
- 1 Garlic Clove Minced
- 2 Tablespoons Melted Butter
Instructions
- Get the barbecue going so it is ready in time for cooking to begin.
- Now you need to start preparing the lobster.
- To do this cut each lobster tail in half lengthwise and then coat each one along with the onions with some cooking spray.
- Next place the tails on to the grill of the barbecue cut side facing downwards and after you have oiled the grill lightly.
- Grill the tails for 3 minutes and then turn them over.
- Now grill them for a further five minutes.
- About 2 minutes after turning over the tails now place the green onions on the grill to cook.
- These will require about 3 minutes and should be turned over at least once during this cooking time.
- Remove from barbecue once they have become tender.
- To make the sauce which you will serve with the lobster tails in to a bowl place the orange rind, orange juice, lime juice, olive oil, oregano, salt, hot sauce and garlic and whisk well.
- Then very gradually add to this mixture the melted butter making sure that you whisk the ingredients continuously then drizzle it over the cut side of the tails.
- Transfer to a clean plate and serve along side them some warm tortillas and some lime wedges.
