- 2 200 g cooked lobster tails
- 250 g avocado spreadable butter
- ¼ cup parsley, finely chopped
- 1 small eschalot, finely chopped
- 2 clove garlic, crushed
- 2 tsps grated lemon zest
- 1 tsp caster sugar
- Mixed salad, to serve
Turn the tail over and use sharp scissors to cut off the flat underside of the shell.
Press open with your thumbs and remove tail meat in one piece.
In a medium bowl, using an electric mixer beat butter until pale. Beat in remaining ingredients. Season to taste.
Layer 2 sheets of plastic wrap on a clean work surface. Spoon butter lengthways along plastic. Roll up to form a 10 cm log, twisting ends to seal. Chill until required.
Preheat barbecue plate on medium. Place lobster, shell side down on hotplate. Cut 2 x 1.5 cm rounds from butter and spread over meat. Cook 2-3 mins until butter bubbles and lobster is warmed through.
TIP Keep leftover butter mixture in the freezer for a quick and simple way to add flavour to steaks, seafood or vegetables. If you want to make enough butter for 12 oysters, prepare a quarter quantity of the recipe.