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Salt and pepper lobster tails with chargrilled lime

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Coated in a classic salt and pepper mixture, this recipe for lobster tails is sure to impress your guests. The zesty chargrilled lime adds the finishing touch, and cuts through the richness of the mayo.

  • Serves6, as a starter
  • Cook time15 minutes
  • Prep time15 minutes
Salt and pepper lobster tails with chargrilled lime


  • 6 Coles Thawed MSC Raw Lobster Tails
  • 2 tsp sesame oil
  • 2 tsp sea salt flakes
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground white pepper
  • 1/2 tsp Chinese five spice
  • 6 limes, halved
  • 1/2 cup (150g) mayonnaise

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

    Use kitchen scissors to trim fins and cut down the centre of each lobster tail. Use a large sharp knife to cut each lobster tail in half lengthways.
  2. Step 2

    Heat a barbecue grill or chargrill on medium. Brush lobster meat with oil. Combine the salt, combined pepper and five spice in a small bowl. Sprinkle half the salt mixture over the lobster meat.
  3. Step 3

    Place lobster tails and lime halves, cut-sides down, on the grill. Cook the lime halves for 2 mins or until charred. Cook lobster tails, turning occasionally, for 10 mins or until cooked through.
  4. Step 4

    Squeeze 4 lime halves into a small bowl. Stir in the mayonnaise and season.
  5. Step 5

    Arrange lobster tails and remaining lime halves on a serving platter. Sprinkle lobster tails with remaining salt mixture and serve with mayonnaise mixture.

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