Chargrilled lobster tails

Instructions

1. Using kitchen scissors, cut the soft inner shell from lobster tails, then cut each tail in half lengthways.
2. Combine basil, parsley, half the coriander, lemon juice, half the oil and half the garlic in a large bowl. Add lobster and stand for 10 minutes to marinate.
3. Meanwhile, chargrill capsicums until skins have blackened and flesh is tender. Place in a bowl, cover with plastic wrap and stand for 10 minutes. When cool enough to handle, remove and discard skins. Coarsely chop capsicums, then place in a blender along with tomatoes, eschalots, breadcrumbs, remaining coriander, oil and garlic. Blend until smooth. Season with salt and freshly ground black pepper.
4. Preheat a chargrill pan over medium heat. Cook lobster tails, brushing with marinade, for 3 minutes each side or until browned lightly and cooked through. Serve lobster hot or cold with capsicum and tomato sauce.