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Photo of Chargrilled lobster tails by WW

Chargrilled lobster tails

Total Time
50 min
30 min
20 min
Gourmet doesn't have to be time-consuming. This sensational seafood dinner only takes half an hour to prepare, but the memory will last a lifetime


Steamed or boiled lobster

933 g

Fresh coriander

½ cup(s), finely chopped

Fresh basil

¼ cup(s), finely chopped

Fresh flat-leaf parsley

¼ cup(s), finely chopped

Lemon juice

2 tbs

Olive oil

2 tbs


2 clove(s), crushed

Red capsicum

2 medium

Cherry tomatoes

150 g, chopped


2 whole, chopped

Dried breadcrumbs

15 g


  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.