Indian Ocean Rock Lobster Pty. Ltd.

Grilled Lobster Tails with Basil, Orange and Pistachio Butter

Grilled Lobster Tails with Basil, Orange and Pistachio Butter recipe.

This delicious dish showcases the lobster tails in an attractive way.

Ingredient List:

  • 150g softened butter
  • 3 tbspn basil, finely chopped
  • 1 tbspn pistachio kernels, finely chopped
  • 1 tspn grated orange zest
  • 4 small cray tails, green
  • 2 tbspn fresh lemon juice
  • 2 tbspn extra virgin olive oil
  • Salt and white pepper


  1. Mix together butter, basil, pistachio and orange zest, beat to combine the flavours.  Refrigerate in small bowl.
  2. Snip along both sides of the clear underside near the shell with kitchen scissors. Remove the cellophane-like cover, exposing the flesh.
  3. Combine lemon juice, olive oil, basil, salt and pepper.  Brush each cray tail generously with the mixture, place on plate, cover and refrigerate 1 hour.
  4. Put tails flesh side up about 10cm below a moderate grill.  Cook till lightly browned, turn over and grill shell side uppermost 3-4 minutes.  Turn once more and cook til flesh is cooked through.
  5. Transfer at once to warmed plates, place a spoonful of basil, pistachio and orange butter on top of each one and serve as butter begins to melt.

Marie Chapman, Cervantes

For more great recipes visit us at:

print logo