Lobster tails are easy to cook – simply grill until the flesh is translucent – then take them off the heat and eat immediately - it will continue to cook a little in that shell until it's cracked open like a Christmas present. Za’atar is a local narrow and long-leaved thyme relative known elsewhere in the world as winter savoury.
- 2 Lobster tails, cleaned
- fresh za’atar – about 12 stems
- 1 tsp black mustard seeds
- 2 cloves crushed garlic
- 1 tbsp butter
- 1 tbsp olive oil
- salt, pepper and lemon to taste