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Lobster tails and salmon with horseradish butter

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  • Egg free
  • Nut free
  • Sesame free
  • No added sugar
  • Gluten free
  • Peanut free
  • Soy free
  • Wheat free
  • High in protein

Paired with a homemade horseradish butter, these barbecued lobster tails and salmon fillets make a spectacular main for a festive dinner party.

  • Serves6
  • Cook time20 minutes
  • Prep time10 minutes, + overnight chilling time
Lobster tails and salmon with horseradish butter, garnished with rocket, lemon and lime.


  • 100g butter, softened
  • 2 tsp horseradish cream
  • 1 tsp finely grated lemon rind
  • 2 tsp lemon juice
  • 1 tbs drained baby capers, chopped
  • 2 tsp green peppercorns, chopped
  • 1/4 cup finely chopped chives
  • 2 tbs finely chopped dill
  • 3 lobster tails, halved
  • 6 salmon fillets
  • Lemon halves, to serve
  • Lime halves, to serve
  • Baby rocket leaves, to serve

Nutritional information

Per serve: Energy: 2101kJ/503 Cals (24%), Protein: 47g (94%), Fat: 35g (50%), Sat Fat: 13g (54%), Sodium: 508mg (25%), Carb: 1g (0%), Sugar: 1g (1%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the butter, horseradish, lemon rind, lemon juice, capers, peppercorns, chive and dill in a small bowl. Season. Spoon onto a sheet of baking paper and shape into a 4cm-thick log. Roll up the baking paper to enclose and twist ends to secure. Place in the fridge overnight to develop the flavours and firm.
  2. Step 2

    Heat a barbecue grill or chargrill on medium. Cook the lobster, turning, for 10-12 mins or until the shell changes colour and the lobster is cooked through. Place on a serving platter. Cover with foil to keep warm. Cook the salmon for 2-3 mins each side or until cooked to your liking. Transfer to the platter.
  3. Step 3

    Thickly slice the butter mixture. Arrange over the lobster and salmon. Set aside to melt slightly. Arrange the lemon halves, lime halves and rocket leaves around the platter. Season.

Recipe tip

Make it bigger: Go traditional with your seafood platter and add chargrilled whole tiger prawns.

Why it’s time to try BBQ lobster tails

This is a dish that screams opulence. Grandeur. Lavishness. When you cook lobster tails, it tells guests that you’ve pulled out all the stops, just for them! And all you’ll need to do is buy some fresh lobster tail and salmon fillets, chuck them on a grill, and prepare a surprisingly simple herbed butter. When that herbed butter melts on top of the sizzling hot seafood, the aromas are heavenly. 

Choosing and preparing lobster for the first time? Our BBQ lobster tails recipe is for you. We show you the best way to cook lobster tails, including tips and tricks to help you nail the preparation, to ensure your grilled lobster tails are cooked to perfection. Now you can enjoy lobster without having to pay extra at a restaurant!

How to choose and clean lobster tails 

When it comes to preparing lobster tails, it’s important to buy fresh and responsibly sourced seafood. This will result in flesh that is succulent and sweet to eat. Follow our hints for how to prepare lobster tails:

  • The lobster meat should be a translucent white colour and free from any dull colours, grey colours, yellowish meat, black spots or any other discolouration. 

  • The shell should feel hard all over. 

  • The lobster should not smell sour or fishy.

  • Buy frozen tails only, so you can cook immediately after it is fully defrosted. Allow the tails to thaw in the fridge fully before cooking.

  • Choose tails that are between 140g-340g as these tend to have the best flavour.

  • Cold water lobster tails are the better option over warm water lobster.

  • To clean, rinse the tails in running water. Then use kitchen scissors to cut the shell of the tail lengthwise, from the fattest end of the tail and toward the tail fin. What you want to end up with is lobster meat sitting in a shell cradle of sorts. 

  • Gently remove the dark digestive tract running down the centre of the meat and also any shards of shell. Rinse the tails in a bowl of running water again, then transfer to paper towels so they can be drained of excess water.  

How to cook lobster tails perfectly on a BBQ

Here are some tips for cooking lobster tails, including how to BBQ lobster tails and how long to cook lobster tails for:

  • Soak some wooden skewers in water so they become damp. Insert these lengthwise through the lobster tail, to keep the tail straight while it cooks. 

  • Lightly spray the meat with olive oil spray and season before putting the tail, meat side down, on the grill to cook. Flip the tails so that the shell is face down on the grill and cook this side, too. The meat will turn opaque and the shells red when the tail is cooked. 

  • Invest in a meat thermometer to check that the thickest part of the tail has reached 60°C.

  • If you want to brush the meat with butter after flipping it onto its shell side, take extra care not to spill butter on the grill grates, as this might cause the fire to flare.

What to serve with lobster tails

If you are wondering what side dishes go with lobster tails, think traditional potato salad, a fresh green salad, barbecued corn with fetta, a crusty loaf of bread and avocado fries with a tasty herb dipping sauce. 

Along with the herbed butter for lobster tails that’s featured in this recipe, the best sauce for lobster tails can be whatever you desire! A homemade tartare sauce or our classic seafood sauce will pair perfectly. The world is literally your, ahem, oyster! 

Love this lobster tails recipe?

Looking for more ideas and inspiration? Check out our collection of lobster recipes. To showcase seafood in all its glory, why not try our ultimate seafood platter


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