Lobster Tails with Lemon Myrtle and Finger Lime Butter

Two lobster tails, split and ready, under a fragrant lemon myrtle butter with native finger lime, no cracking, no picking, no tools. Lobster has a way of making any occasion feel special, and Christmas is certainly no exception. But if you've ever been put off by the thought of cracking shells and wrestling with seafood tools, these are for you. Our lobster tails are already split down the middle, with the sweet, delicate meat nestled in its shell, ready to be baked with a beautiful lemon myrtle and finger lime butter. Lemon myrtle is one of Australia's most popular native ingredients, with a wonderfully fresh, lemony aroma that pairs beautifully with seafood. We've combined it with native finger lime for an extra burst of citrus flavour that complements the natural sweetness of the lobster without overpowering it. All you need to do is thaw the tails overnight in the fridge, then bake until the butter is bubbling and the lobster is cooked through. Serve them straight in their shells, perhaps with a glass of something chilled. A gorgeous Christmas seafood centrepiece that feels wonderfully indulgent, without all the fuss.