Tandoori spiced grilled Lobster Tails – Juicy and packed with flavour, try this easy and quick recipe on the BBQ
Although the past few days have been quite rainy and grey, we did manage to catch some sun on Sunday afternoon. It was a great opportunity to get the BBQ out and enjoy some grilled seafood.
Our back garden has a little area at the back which is perfect to fire up the grills, it has the benefit of being sheltered from the wind thanks to a massive pine cone tree.
I have been eyeing the frozen Luxury Canadian lobster tails in the freezer at Iceland for many weeks now and Sunday presented just the right opportunity to get them out from the freezer and onto the grill. Though I have cheated and used a ready-to-use tandoori masala mix for my recipe, it is dead easy to create the masala on your own. But when faced with only a 2-3 hour window when the sun is shining down on us, I had to act fast!
We are big fans of seafood in our family and last week I had worked on creating a very easy spice rub for grilled fish. You can use this spice rub for prawns on skewers or for dusting onto whole fish like those frozen sardines that you get at Iceland too.
Now let me warn you that though it may appear that we had the perfect BBQ, it was right after a heavy downpour, which can catch you unawares, so it’s best to not wait for the sun to appear but stock up your freezer with your favourites from the frozen range that Iceland has to offer. I always have frozen kale, green peas, and some fish in our freezer. But the sheer variety of vegetables, fish, meat, and meat all ready to go on the BBQ will leave you spoilt for choice. From juicy prawns to succulent kebabs there is something for everyone to choose from. And if the weather does play spoil-sport then my recipe will give great results even when made using a pan indoors.
Tandoori Lobster Tails
Equipment
- BBQ
Ingredients
- 1 pack from Iceland Frozen lobster tails
- 2 tbsp Melted Butter –
- 1 tbsp Ready tandoori masala mix
- 1 Onion for the garnish
- 1/2 Lime for the garnish
Instructions
- 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
- 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
- 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
- Melt the butter in the microwave and add the tandoori masala powder into it
- Use a brush to apply the spice mix generously to the fleshy bit of the lobster tail
- Allow the marinade to work its magic while the BBQ gets going
- Place the lobster tails fleshly bit down first
- 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
- Hot off the BBQ pour some melted butter and squeeze half a lime over the tails
- Serve with thin rings of sliced red onion and corn on the cob smothered in chilli butter
I would recommend serving grilled seafood like fish, lobster tails, or prawns on skewers along with grilled corn on the cob. Iceland freshly frozen mini corn cobs – 625gm for £1 is such a budget-friendly delight to have in the freezer.
The Power of Frozen gives you quality and value that is not expected for luxury seafood especially lobster tails. All the natural flavours are sealed in and when you bite into a juicy lobster tail you can rest assured that the nutritional goodness is intact.
To complete our seafood BBQ feast, I choose Iceland’s 4 haddock frozen fillets. It was a tough choice compared to the 4 boneless Atlantic salmon steaks but personally, I love haddock and how it takes up Indian spice rub flavours over other fish.
Find the recipe for my spice mix here
