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Photo of Chargrilled lobster with herb butter and potato salad by WW

Chargrilled lobster with herb butter and potato salad

6
Points®
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
8
Difficulty
Moderate
Why not treat yourself and friends to a once off dish of chargrilled lobster with a delicious herbed potato salad. Simply divine!

Ingredients

Red skin potato

900 g, unpeeled, cut into 3cm pieces

Extra light sour cream

2 tbs

Vinegar

2 tbs

Olive oil

2 tbs

Reduced fat oil spread

3 tbs

Fresh dill

2 tsp, chopped

Fresh flat-leaf parsley

2 tsp, chopped

Fresh lemon rind

1 tbs

Steamed or boiled lobster

800 g, (4 x275g) halved lengthways

Green shallot(s)

5 individual, thinly sliced

Avocado

2 large, cut into 2cm pieces

Rocket

2 cup(s), (60g)

Instructions

  1. Boil, steam or microwave potatoes until just tender. Drain. Whisk sour cream, vinegar and oil in a large bowl until combined. Add potatoes and season with salt and pepper. Set aside to cool.
  2. Stir spread, dill, parsley and rind in a small frying pan over medium-low heat until melted and combined. Season with pepper. Brush herb mixture over lobster flesh.
  3. Preheat a chargrill or barbecue over medium heat. Cook lobster, shell-side down, for 5 minutes. Turn and cook for 3 minutes or until cooked through.
  4. Stir shallots and avocado into potato mixture. Serve lobster with potato salad and rocket.

Notes

TIP: You may need to pre-order green (uncooked) lobster tails from your local fishmonger. Some supermarkets may sell them frozen.

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