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Luxurious BBQ Lobster Tails with Dairy-Free Polenta and Sage Garlic Butter Sauce


Serves: 2


  • 2 Lobster Tails (sourced from Omaha Steaks)
  • 1 cup Medium-Grind Cornmeal
  • 4 cups Vegetable Broth
  • 2 1/2 tablespoons Fresh Sage, chopped
  • 1 stick Unsalted Butter (or dairy-free alternative)
  • 2 Garlic Cloves, minced
  • 1 1/2 cups Cherry Tomatoes, quartered
  • 1 tablespoon Avocado Oil
  • Salt and Pepper, to taste


  1. Prepare the Polenta:
    • In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal to avoid lumps. Continue to whisk until the polenta starts to thicken, approximately 1-2 minutes. Season with a teaspoon of salt.
    • Reduce heat to low and let the polenta simmer for 15 minutes, stirring occasionally to prevent sticking. Adjust seasoning as needed.
  2. Make the Sage Garlic Butter:
    • In a small pan, combine minced garlic, fresh sage, and butter. Cook over medium-low heat until the garlic turns light golden brown. Be careful not to overcook. Remove from heat and set aside.
  3. Sauté the Tomatoes:
    • Heat avocado oil in a skillet over medium heat. Add quartered cherry tomatoes and sauté for 1-2 minutes, just until the tomatoes begin to release their juices. Remove from heat and set aside.
  4. Barbecue the Lobster Tails:
    • Preheat your barbecue to medium-high. Brush each lobster tail with a portion of the sage garlic butter. Place the tails shell side down on the grill, cooking for 5 minutes. Flip and grill the flesh side for an additional 5 minutes, adjusting the time if your grill runs cooler.
  5. Assemble the Dish:
    • Spoon a generous amount of polenta onto each plate. Top with sautéed tomatoes and a lobster tail. Drizzle with the remaining sage garlic butter sauce for a rich finish.

Enjoy this decadent combination of barbecued lobster tails and creamy polenta, perfected with a sage garlic butter sauce – a gourmet meal that’s sure to impress!



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