Grilled lobster tail with garlic olive oil and herbs
- Reserved lobster tail
- 4 cloves of garlic
- 1/2 tsp sea salt
- 100ml South Australian extra virgin olive oil
- Freshly ground black pepper
- Fresh dill, chopped
Using scissors or poultry shears, cut up the belly of the lobster tail, then cut the top with a knife and separate the two halves, but do not remove the flesh from the shell. You may like to use a littlerock salt to hold them level on a baking sheet.
Peel the garlic, split in half and remove the core. Macerate to a paste with sea salt, then whisk through the olive oil. Add to the oil some freshly ground black pepper and a little fresh dill.
Preheat the oven to 200 degrees. Spoon half of the infused oil over the lobster tails and bake for five minutes. The success of your dish hinges on the oven being properly heated and the time. Prolonged cooking at lower temperatures dries out the flesh.
Serve with mashed potato and a green salad – because the cooking time is so short, everything else must be ready before you put your lobster tails in the oven.
Put the potato into the centre of each plate, sit a half on top and divide the remaining infused oil over and around the lobster and serve immediately.