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Roasted Lobster Tail with Scotch Bonnet Herb Butter

Chef Bernard Guillas

As part of our ongoing partnership with Butter of Europe, we asked Master Chef of France Chef Bernard Guillas of The Marine Room to recreate some family recipes utilizing the premium European butter. To compliment this dish of roasted lobster tails, Chef Guillas uses unsalted European butter to make a butter of his own design:

Unsalted Butter | Orange Zest | Chives | Garlic | Scotch Bonnet Pepper | Thai Basil

If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.


Rum Point Roasted Lobster Tails with Scotch Bonnet Herb Butter


  • 1 cup Unsalted European butter, room temperature
  • 1/4 cup Chopped chives
  • 1 tsp. Orange zest
  • 2 tbsp. Thai basil
  • 4 cloves Garlic, minced
  • 1 ea. Small Scotch Bonnet Pepper, seeded, finely diced
  • tt. Sea salt
  • tt. Ground black pepper
  • 6 ea. Spiny lobster tails (8 oz. each)
  • 2 ea. Lemons, cut into 12 wedges
  • Thai basil springs


  1. In a small bowl blend butter, chives, orange zest, basil, garlic and scotch bonnet pepper. Season with sea salt and black pepper. Set aside at room temperature.
  2. Make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat. Press shell open.
  3. Pull out meat and place on top of shell. Transfer to baking sheet.
  4. Generously coat each lobster tail with scotch bonnet herb butter. Cover. Refrigerate up to 2 hours. Reserve remaining butter for basting.
  5. Preheat oven to 425º F. Place lobsters in oven. Cook 10 minutes or until the lobster meat turns opaque in the center.
  6. Meanwhile melt reserved butter in small sauce pan over medium heat.
  7. Transfer lobster tails to serving platter. Spoon remaining butter atop lobster.
  8. Serve with lemon wedges and basil sprigs.