How many people does this serve?

Each pack contains two whole lobster tails, split down the middle into four halves, which serves two people generously as a main or four as an entree. Lobster is rich, so a half tail alongside other dishes is a satisfying portion. For a Christmas table where the lobster is the centrepiece, allow one whole tail per person.

Do I need to crack or prepare the lobster?

No. The tails arrive already split in half, so the meat is open and ready, and there is nothing to crack, pick or cut. You thaw them overnight in the fridge, put them on a tray in the oven, and bake until the lemon myrtle butter is bubbling and the meat is just opaque. No seafood tools, and nothing to clear up beyond the shells.

What do lemon myrtle and finger lime taste like?

Lemon myrtle is an Australian native leaf that smells and tastes more like lemon than lemon does, sharper and rounder at once, with a slight eucalypt note behind it, and it suits seafood better than almost any herb. Finger lime is a native citrus from the rainforests of northern New South Wales and southern Queensland, sharper and more floral than a regular lime. Neither is bitter or overpowering, and both are Aboriginal foods used here for thousands of years.

Lobster Tails with Lemon Myrtle and Finger Lime Butter

Lobster Tails with Lemon Myrtle and Finger Lime Butter

Name: Lobster Tails with Lemon Myrtle and Finger Lime Butter
Brand: FoodSt
Price: 130.0 AUD
Availability: InStock

$130.00

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Two lobster tails, split and ready, under a fragrant lemon myrtle butter with native finger lime, no cracking, no picking, no tools.

Lobster is the dish nobody expects to be easy. These are full tails, split down the middle and already prepared, so there's no cracking, no picking and no tools on the table, just open shells with the butter pooled in the meat. Move them from the freezer to the fridge the night before, bake them until the butter is bubbling and glossy, and put them down in the middle of the table where they will do all the talking.

The butter is built on lemon myrtle, an Australian native leaf that smells more like lemon than lemon does, sharper and rounder at once, and it was made for seafood. Over the top goes finger lime, the native citrus that grows in the rainforests of northern New South Wales and southern Queensland, dried and ground so the fragrance concentrates. A little goes a long way. Together they do what a wedge of lemon does at a seafood lunch, except they do it through the whole dish, and they taste like nowhere else on earth.

Both are Aboriginal foods. Lemon myrtle and finger lime were gathered and used here for thousands of years before either appeared on a menu, and drying them is not a modern shortcut, it is how these ingredients have always been kept and carried.

Preparation Instructions

Thaw overnight in the fridge
Gently microwave butter to soften

OVEN: Preheat to 200C & Place the halves flesh-side up on a baking tray. Brush generously with the melted butter and bake until opaque (approximately 10-12 minutes)

GRILL/BBQ: On medium heat. Start flesh-side down for 2–3 minutes. Flip shell-side down, baste with butter, and cook for another 5–7 minutes.

AIRFRY:Place the halves flesh-side up in the airfryer. Brush generously with the melted butter and airfry for 9 minutes.

Spoon over the remaining butter and finish with finger lime pearls. Slice the finger lime in half, then gently squeeze from the ends towards the middle to pop the pearls out. A little goes a long way, they add a bright burst of freshness.

*Cook times may vary based on different oven/grill types - if you are cautious, cook them and probe the thickest part with a meat probe to reach 57°C to 60°C.

Once heated, eat straight away, do not refreeze.

Ingredients & Allergens

Lobster (crustacean), butter (milk), lemon myrtle, finger lime, garlic, pepper berry.

CONTAINS: CRUSTACEANS & MILK

Serving Size, Spice & Suggestions

🦞 2 Large tails - split in half to form 4 serves.
These lobster tails weigh over 300g each, so are a decent serving as a main, or for 4 as part of a spread.

For a Christmas seafood platter, serve the lobster halves alongside chilled prawns, oysters and lemon wedges, with the warm butter in a small jug for spooning over at the table.

As a long lunch main, pair it with a crisp fennel and citrus salad, a simple green salad, or kipfler potatoes tossed in olive oil and herbs. The lemon myrtle in the butter loves anything fresh and sharp.

For a summer feast outdoors, cook the lobster on the barbecue and serve with grilled corn, a bright herb salad and crusty bread to mop up the butter.

To keep it simple, a few halves on a big platter with finger lime pearls scattered over, plus fresh bread and a cold glass of riesling or sparkling, is all you need.

🌶️ Spice Level -Not spicy

About Your Cook

Storage & Delivery

This dish has been handmade with love in small batches by FoodSt, before being freshly frozen for your convenience.

Keep frozen for up to 2 months from purchase, once thawed keep refrigerated and serve within 48 hours.

We deliver across NSW, VIC, SA, ACT and QLD. To check if we deliver to you enter your postcode and suburb in the delivery checker at the top of our page. ☝🏻

Perfect For....

The centre of the Christmas table on a hot day, when a hot roast feels like the wrong idea and seafood feels like exactly the right one.
A lunch where you want one dish to be the occasion and the rest to be simple.
Anniversaries, New Year's Eve, a birthday where somebody deserves something better than a booking.

Handmade with Love by Accredited Local Cooks

Freshly Frozen for Your Convenience

Delivering to NSW, ACT, SA, VIC, QLD

: Each pack contains two whole lobster tails, split down the middle into four halves, which serves two people generously as a main or four as an entree. Lobster is rich, so a half tail alongside other dishes is a satisfying portion. For a Christmas table where the lobster is the centrepiece, allow one whole tail per person.
: No. The tails arrive already split in half, so the meat is open and ready, and there is nothing to crack, pick or cut. You thaw them overnight in the fridge, put them on a tray in the oven, and bake until the lemon myrtle butter is bubbling and the meat is just opaque. No seafood tools, and nothing to clear up beyond the shells.
: Lemon myrtle is an Australian native leaf that smells and tastes more like lemon than lemon does, sharper and rounder at once, with a slight eucalypt note behind it, and it suits seafood better than almost any herb. Finger lime is a native citrus from the rainforests of northern New South Wales and southern Queensland, sharper and more floral than a regular lime. Neither is bitter or overpowering, and both are Aboriginal foods used here for thousands of years.

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Delivery Information

We proudly deliver across NSW, ACT, VIC, SA and QLD. All orders are delivered in Eco-friendly Silversheen Liners and Recyclable Boxes with ice packs.

Delivery dates and rates are dependant on your location. Please check your delivery dates int he delivery checker at the top of the page.

We proudly deliver across NSW, ACT, VIC, SA and QLD. All orders are delivered in Eco-friendly Silversheen Liners and Recyclable Boxes with ice packs.

Delivery dates and rates are dependant on your location. Please check your delivery dates int he delivery checker at the top of the page.

Lobster Tails with Lemon Myrtle and Finger Lime Butter

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Lobster Tails with Lemon Myrtle and Finger Lime Butter

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