1/2 cup olive oil
1/2 cup lemon juice
3 cloves garlic
6 spring onions, finely chopped
1 tsp dried oregano
1 Tbsp finely chopped parsley
1/2 tsp salt
1/4 tsp pepper
1/4 tsp chili powder (optional)
Peel and crush garlic and combine ingredients. Then marinade lobster medallions or lobster tails (still in their shells) for an hour.
Barbeque, grill or sauté on medium heat. Cook tails flesh side down for 3 to 4 minutes then turn over for another 3 to 4 minutes. Cook 2 to 3 cm thick medallions for just one minute on each side – or until flesh is opaque. Don’t overcook as the flesh will toughen.