This recipe is an adaptation of one from the May/June edition of Waitrose Seasons. As we didn't have any tequila we used Wachholder Schnaps, from Austria. The rock lobster tails were very delicious served with a watercress and avacado salad and baby plum tomatoes.
Provide one tail for each perosn. First remove the underside of the shell and fins with a pair of scissors. For four - mix in a bowl 4 tablespoons of schnaps, the grated zest and juice of 2 limes, 1tablespoon of olive oil, the flesh of a finely chopped chilli, 3 crushed cloves of garlic and 20g freshly chopped coriander. Then mound this up on the flesh side of the lobster tails. Leave to marinade for as long as you can, up to over night. Cook on a hot BBQ for 6-7min flesh side down and turn and cook for 4-5min on the shells. The flesh should be opaque and the shells bright red. Serve with lime quarters that have been seared on the BBQ for a couple of minutes.
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