Chargrilled lobster tails
2
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
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
Ingredients
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
Garlic
2 clove(s), crushed
Red capsicum
2 medium
Cherry tomatoes
150 g, chopped
Eschalot(s)
2 whole, chopped
Dried breadcrumbs
15 g
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.
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