Grilled lobster tail with burnt lemon mayo & fennel salad

A classic Christmas Day starter with a contemporary twist
Grilled Lobster Tail with Burnt Lemon Mayo
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Grilled Lobster Tail with Burnt Lemon Mayo
November 12, 2018
Level Easy
Preparation Time 20 minutes
Cooking Time 10 minutes
Serves 4-6

RECIPE BY Katelyn Allegra
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


1 whole seedless lemon
10 cup 1 cup mayonnaise
spinneysFOOD Salt and Black Pepper, to taste
2-3 fennel bulbs, thinly sliced
2 tbsp extra-virgin olive oil, plus extra for brushing
Zest and juice of 1 lemon
2-3 lobster tails, defrosted


  • 1

    For the burnt lemon mayonnaise, place the lemon over an open flame and char the outside slowly for 10 minutes until very soft.

  • 2

    Place the lemon in a blender and mix until smooth. Add the mayonnaise and season to taste. Set aside.

  • 3

    Place the fennel in a bowl and add the olive oil and lemon juice. Season well and toss to coat.

  • 4

    Use a sharp knife to cut the lobster tails lengthwise. Remove the digestive tract and leave the meat in the shell.

  • 5

    Prepare a fire for medium coals or preheat a griddle pan. Brush the lobster with olive oil and place cut-side-down over the heat for 6 minutes. Turn and cook on the other side for 3-5 minutes. The shells should turn bright red.

  • 6

    Remove from the heat and serve immediately with the burnt lemon mayonnaise and fennel salad.


To make sure you’re at the table enjoying Christmas Day as much as everyone else is, you’ll need to plan for this meal beforehand… We’ve put together a menu and a plan with timings, tips and advice to lead you to a stress-free Christmas lunch! Visit for more details.


Preparing a plant-based Christmas meal? You'll love our chia crackers with vegan dill mayo & veggie medley