125mlfish stock | 1/2 cupfrom a good quality fish stock cube
50g| 3 tbsp unsalted buttercubed
1 1/2tbsplime juice
1/2tspThai fish sauce
1tbspfinely chopped fresh coriandercilantro
1/2red chillideseeded and very finely diced
salt and pepper to season
Instructions
Defrost the lobster tails by putting them in the fridge overnight. Pat them dry with some kitchen towel.
Carefully cut along the top side of the shells using kitchen scissors. Pull the shells apart slightly to expose the meat.
Preheat the grill to medium-high. Place the tails on the rack of a grill pan, brush with melted butter and season with salt and freshly ground pepper.
Grill for 8-10 minutes, until cooked through.
Meanwhile put the fish stock, lime juice and fish sauce into a small saucepan and bring to the boil. Boil rapidly for one minute then reduce heat to a simmer.
Add the butter, a cube at a time, whisking with a small balloon whisk to emulsify the sauce.
Stir in the chopped coriander and chopped chilli.
Drizzle the warm butter sauce over the lobster tails and serve immediately.