Grilled rock lobster tails

A simple citrus sauce complements grilled lobster tails in this fresh and easy summer dish. Serve with warmed tortillas and a cold beer for the ultimate Baja-style menu addition. 








  • 6 (203962) Maris Whole Cooked CV Lobster
  • 12 green onions


  • 1 tbsp grated orange rind
  • 2 tbsp fresh orange juice
  • 1 tbsp fresh lime juice
  • 1 tbsp olive oil
  • ½ tsp dried oregano
  • ¼ teaspoon salt
  • Dash (753) MasterFoods Hot Chilli Sauce
  • 1 garlic clove, minced
  • 2 tbsp (6959) Anchor Unsalted Butter

To serve

  • 6 (35253) Mission Flour Tortillas 6”
  • Lime wedges


1. Grill the lobsters

Preheat grill.

Coat lobster tails and onions with cooking spray. Place lobster tails, cut side down, on grill rack coated with cooking spray and grill for 3 minutes. Turn lobster and grill for another 5 minutes. Place onions on grill rack and grill for 3 minutes or until tender.

2. To make the sauce

Combine rind, juices, olive oil, oregano, salt, chilli sauce and garlic in a medium bowl, stirring well with a whisk. Gradually add butter, stirring constantly with a whisk. 

3. To serve

Warm the tortillas. Drizzle sauce over cut sides of lobster tails and serve with lime wedges. 

As seen in

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