Lobster tails with dill, lemon and caper dressing
steamed or boiled lobster
1200 g, (4x frozen tails, 1kg), in the shell, thawed
fresh lemon rind
2 tsp, finely grated
¼ cup(s), (60ml)
2 tbs, finely chopped
baby capers, rinsed, drained
1 tbs, chopped
1 clove(s), crushed
1 medium, wedges, to serve
1 x 3 second spray(s)
- Using a sharp knife or kitchen scissors, cut lengthways down both sides of each lobser tail. Gently remove the soft flexible under shell to expose the tail flesh. Cut each tail in half lengthways.
- Place the oil, lemon rind, lemon juice, dill, capers and garlic in a small bowl and combine well. Brush the lobster tails evenly with half the oil mixture.
- Lightly spray a chargrill or barbecue with oil and heat on medium. chargrill the lobster tails, flesh-side down, for 2 minutes. Turn and cook for 2–4 minutes or until lobster is just cooked through (alternatively, cook the lobster in a heated, large non-stick pan). Brush the lobster with the remaining dill oil.