Grilled Tandoori Lobster

An Extravagant Middle-Eastern Inspired Dish With SpectacularColor And Hot, Sweet, & Sour Flavors


4 1lb Maine Lobster Tails (Fresh or Frozen)

2 Tbls Ginger Garlic Tandouri Paste

6 Tbls Butter

1 Lime

3 Cloves Chopped Garlic

Garlic Salt


Optional additional Butter & Tandoori Paste for dipping sauce.


Snipped Parsley


Remove the shell from thawed lobster tails with poultry shears. Make on cut on the center underside from the base to the last tail segment, being careful not to cut the last segment or end of the tail. Make a similar cut on the top from the middle of the end to the last segment. Carefully remove the shell, again keeping that last segment in tact for presentation. Place the tails in a baking dish suitable for marinade.


Melt the butter in the microwave in a small dish. Add the Tandoori Paste, chopped garlic and the juice of one lime. Mix well. Using pastry brush, coat each lobster tail on both sides with the mixture. Lightly salt with Garlic Salt. Let marinate covered in the refrigerator for about one hour. Grill on a closed barbeque for about eight minutes on each side. Serve garnished with snipped parsley. It’s also nice to take additional butter mixed with Tandoori paste and serve that in ramekins on each plate.
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Palm Springs, California

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