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Photo of Lobster tails with dill, lemon and caper dressing by WW

Lobster tails with dill, lemon and caper dressing

Total Time
25 min
20 min
5 min
Herbs and lemon gives great flavour to lobster. Pair with a summer salad and enjoy the outdoors!


Steamed or boiled lobster

1200 g, (4x frozen tails, 1kg), in the shell, thawed

Olive oil

2 tbs

Fresh lemon rind

2 tsp, finely grated

Lemon juice

¼ cup(s), (60ml)

Fresh dill

2 tbs, finely chopped

Capers, rinsed, drained

1 tbs, chopped


1 clove(s), crushed


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: Lemon wedges and fresh rocket leaves.