Juicy tandoori lobster tails
Prep time
Cook time
Total time
Savour a taste of India with my easy to make juicy tandoori lobster tails, buttery and spicy all at once.
Recipe type: BBQ grilled seafood
Cuisine: Indian
Serves: 2
  • Frozen lobster tails - one pack from Iceland
  • Melted Butter - two largetablespoons
  • Ready tandoori masala mix - 1 large heaped tablespoon
  • Onion - one small to garnish
  • Lime - ½ to garnish
  1. Ideally, allow the lobster tails to defrost overnight in the refrigerator, but with our unpredictable weather try my easy method for an instant defrost - hold the lobster tails under running tap water to remove any ice clinging to the tails.
  2. Then place them into a zip-lock pouch and hold it under running water. Allow to rest for about 10 minutes and then repeat the process twice.
  3. Use a sharp kitchen knife or scissors and cut a u-shaped piece of the hard shell from the back of the lobster shell to reveal the vein. Ensure you remove the entire vein. Alternatively, after the BBQ , the shell comes off more easily and the vein is visible more clearly as it is dark black in colour and comes off very easily. Either way, just ensure you remove the vein before tucking in.
  4. Melt the butter in the microwave and add the tandoori masala powder into it.
  5. Use a brush to apply the spice mix generously to the fleshy bit of the lobster tail.
  6. Allow the marinade to work its magic while the BBQ gets going
  7. Place the lobster tails fleshly bit down first
  8. The tails begin to turn a bright orange colour when turned over, just ensure that you do not overcook as the fleshy bit will taste very dry
  9. Hot off the BBQ pour some melted butter and squeeze half a lime over the tails
  10. Serve with thin rings of sliced red onion and corn on the cob smothered in chilli butter
Recipe by Travels for Taste at https://travelsfortaste.com/2016/06/16/barbecued-lobster-tails-and-haddock-fillets/