Lobster on the grill sounds extravagant but it’s one of the simplest things you can cook. Split, butter, grill, eat. Five minutes of cooking for a dish that looks like you spent all day. The key is clean, direct heat and a good basting of garlic butter, which keeps the meat moist and adds depth without overpowering the natural sweetness.

This recipe leans on seasonal, straightforward ingredients — fresh lobster tail, salted butter, a squeeze of lemon, and a sprinkle of parsley — all of which come together over the fire to create something quietly impressive. The grilling technique is straightforward but effective: direct heat to caramelise the surface, combined with careful basting to keep things juicy. It’s a balance of timing and attention, typical of what we value at Smoke & Soil.

What makes this work is the simplicity of approach and respect for the ingredient. There’s no need for fuss or complicated marinades. The lobster’s natural flavour stands front and centre, enhanced by the subtle garlic and herb butter. It’s BBQ as it should be: honest, seasonal, and approachable, with just enough craft to elevate a humble dinner into something a little more special.