Ingredient:
4 cooked lobster tails
Lime twists and coriander sprigs, to garnish
Black-eyed bean salsa:
4 ripe but firm tomatoes, finely chopped
1 small onion, chopped
1 garlic clove, crushed
2 tbsp chopped fresh coriander
1 mild fresh green chilli, halved, deseeded, and chopped
1×375 g can black-eyed beans, drained salt and black pepper
Garlic butter:
150 g (5 oz) butter
5 garlic cloves, crushed
2 tsp finely chopped fresh oregano
Method:
Make the black-eyed bean salsa: in a bowl, combine the tomatoes, onion, garlic, coriander, and chilli. Add the beans, and salt and pepper to taste.
With a sharp knife, cut each lobster tail in half lengthways and loosen the flesh, keeping it in the shell.
Make the garlic butter: cream the butter in a bowl, add the garlic, oregano, and salt and pepper to taste, and mix well. Spread half of the butter mixture over the lobster flesh.
Place the lobster under a hot grill, 10 cm (4 in) from the heat, and grill for 5 minutes or until slightly browned in patches and heated through.
Spread the lobster with the remaining garlic butter, and then garnish with lime twists and coriander sprigs. Serve hot, with the black-eyed bean salsa.
4 cooked lobster tails
Lime twists and coriander sprigs, to garnish
Black-eyed bean salsa:
4 ripe but firm tomatoes, finely chopped
1 small onion, chopped
1 garlic clove, crushed
2 tbsp chopped fresh coriander
1 mild fresh green chilli, halved, deseeded, and chopped
1×375 g can black-eyed beans, drained salt and black pepper
Garlic butter:
150 g (5 oz) butter
5 garlic cloves, crushed
2 tsp finely chopped fresh oregano
Method:
Make the black-eyed bean salsa: in a bowl, combine the tomatoes, onion, garlic, coriander, and chilli. Add the beans, and salt and pepper to taste.
With a sharp knife, cut each lobster tail in half lengthways and loosen the flesh, keeping it in the shell.
Make the garlic butter: cream the butter in a bowl, add the garlic, oregano, and salt and pepper to taste, and mix well. Spread half of the butter mixture over the lobster flesh.
Place the lobster under a hot grill, 10 cm (4 in) from the heat, and grill for 5 minutes or until slightly browned in patches and heated through.
Spread the lobster with the remaining garlic butter, and then garnish with lime twists and coriander sprigs. Serve hot, with the black-eyed bean salsa.
