Recipes from The French Southern and Antarctic Lands: Lobster tails a la Plancha

Recipes from The French Southern and Antarctic Lands

Lobster tails á la Plancha

Country: The French Southern and Antarctic Lands
Course: Main
Makes: 2 to 4 servings

For the lobster:

  • 2 to 4 lobster tails
  • 1/4 cup extra virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • Lime butter

For the marinade:

  • 1/2 cup virgin olive oil
  • 1/2 oz whole star anise
  • 5 cloves garlic, minced
  • 3 sprigs basil, chopped
  • 3 sprigs lemon thyme, leaves only
  • Juice of 1 lime, freshly squeezed
  • Sea salt Freshly ground pepper
  1. To make the marinade, rush the star anise with a mortar and pestle or in a spice grinder. Pour the lime juice and olive oil in with the anise and let it soak for about 15 minutes, then strain.
  2. Mix the strained liquid in with the garlic, thyme and basil. (If you don't have lemon thyme, use regular thyme with a little bit of lemon zest added.) Now pour over the bellies of the lobster tails and let marinate overnight.
  3. When ready to cook, remove the lobsters from the fridge and cook in at 465 degrees for 5 to 8 minutes, or until an internal thermometer reads 140 degrees. Serve with melted lime butter for dipping.