Cooking Instructions

• Preheat the oven to 130 degrees C.
• Separate all the cloves from the garlic bulbs and place into a heatproof bowl. Cover with boiling water for 5 minutes then drain. The skins will become loose and easy to peel off.
• Place the garlic cloves into an ovenproof dish and cover with olive oil. Ensure the garlic is fully submerged in olive oil so it does not burn. Roast for 1.5 - 2 hours.
• Separate the garlic cloves from the oil. Store the garlic infused oil in a sterilised jar on your countertop.
• In a food processor, combine the garlic confit cloves, butter, chives, parsley and a generous amount of salt and pepper. Blend until well combined.
• Butterfly the lobster tails by cutting through the top of the hard shell, being careful not to cut through the wide end of the tail. Season the meat with salt and pepper and drizzle with the reserved garlic confit olive oil.
• Preheat the BBQ to high and ensure it reaches 200 degrees C / 390 degrees F.
• Melt roughly half of the garlic confit butter in a small saucepan or microwave.
• Place the lobster tails flesh side down onto the grill and scatter the lemon slices. Close lid and cook for 6 minutes until slightly charred.
• Flip the lobster tails and lemon slices, baste with melted garlic butter, close lid and cook for an additional 4 minutes, basting every minute. Reserve a small amount of butter for serving.
• Drizzle the lobster tails with the remaining melted garlic butter and squeeze charred lemon over. Serve immediately.