Margarita Rock Lobster Tails

Don't be daunted by the idea of cooking lobster. Tails contain just the meat so there's little preparation to do and the lime and tequila marinade helps to keep them tender and juicy.

  • Preparation time: 10 minutes, plus at least 3 hours marinating
  • Cooking time: 10 minutes to 12 minutes
  • Total time: 22 minutes, plus overnight marinating 25 minutes

Serves: 4


  • 4 raw Australian rock lobster tails (from the Fish Service Counter)
  • 4 tbsp Jose Cuervo Especial Tequila
  • 4 limes
  • 1 tbsp olive oil
  • 1 medium red chilli, deseeded and finely chopped (optional)
  • 3 cloves garlic, crushed
  • 20g pack fresh coriander, chopped


  1. To prepare the lobster tails, place them on a chopping board flat-side up and, using a pair of scissors, cut out the underside of the shell to expose the flesh. Snip off the fins.
  2. In a small bowl, mix together the tequila, grated zest and juice of 2 of the limes, the oil, chilli, garlic and coriander. Place the lobster tails flesh-side up in a shallow non-metallic dish and spoon the marinade over each of them. Cover, place in the fridge and leave to marinate for 3-4 hours or overnight.
  3. Prepare the barbecue. Season the tails and spoon over any marinade from the dish. Insert a metal skewer into the flesh of each tail to prevent the lobster curling up and to make it easier to turn. Cook the tails on the barbecue flesh-side down for 6-7 minutes, then turn and cook for a further 4-5 minutes, or until the shells turn bright red and the flesh is opaque. While the lobster is cooking, cut the remaining limes in half and cook on the barbecue for 1-2 minutes each side until they are slightly charred and heated through. Cut each half in 2 to make 8 wedges.
  4. Serve the lobster tails with the lime wedges, a watercress and avocado salad and Waitrose Garlic Baguette.