Ingredients
Method
1.Make rosemary vinaigrette. Place ingredients, oil, red wine vinegar, rosemary and dijon mustard in screw-top jar, shake well.
2.Using kitchen scissors, discard soft shell from underneath lobster tails to expose meat, cook, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through, brushing with a third of the vinaigrette. Cut lobster tails in half lengthways.
3.Meanwhile, place remaining ingredients in large bowl with remaining vinaigrette, toss gently to combine.
4.Divide salad between serving plates, top with lobster.
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