Chargrilled lobster with herb butter and potato salad
4
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
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.
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