Index Meals | Lobster tails with oregano butter
This recipe for lobster tails with asparagus and oregano butter is perfect for a special occasion. A real delicacy, but quick and easy, too. Gluten free and paleo.
lobster tails, lobster, butter, oregano, lemon, asparagus, goat butter, recipe
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Lobster tails with oregano butter

About This Recipe


100g goat butter, at room temperature
1 large bunch of oregano, chopped
Salt and pepper to taste
4 lobster tails
1 bunch of asparagus
Olive oil
1 lemon, cut into wedges


  1. Heat a griddle pan while you prepare the oregano butter. To do this, place the butter, oregano and seasoning in a mini chopper and whizz together until blended well. Mould into a sausage shape and roll in a twist of foil. Place in the freezer to chill for 10 minutes.
  2. Cook the lobster tails over a high heat for 5-7 minutes on each side, until the shell is deep orange and the flesh has turned opaque. Remove from the heat and rest for a minute, then use a sharp knife to cut the shell down the middle. Alternatively, cut the tails in half lengthways, before cooking over a medium heat for 3-5 minutes.
  3. Brush the asparagus with a little olive oil and season. Cook on the griddle for 2-3 minutes on each side.
  4. Place the lemon wedges on the griddle to warm while you arrange the tails on beds of asparagus and top with slices of oregano butter.
  5. Add a sprig of oregano and serve with the lemon wedges on the side.
Dairy-light, Gluten-free, Paleo
Asparagus, Butter, Goat butter, Lemon, Lobster, Lobster tails, Oregano, Recipe