Char-grilled lobster tail salad

Treat your guests to this indulgent char-grilled lobster tail salad.

  • 30 mins cooking
  • Serves 4
  • Print


Char-grilled lobster tail salad
  • 1/3 cup (80ml) vegetable oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 tablespoon fresh rosemary, coarsely chopped
  • 1 tablespoon dijon mustard
  • 4 (800g) uncooked small lobster tails in shell
  • 2 (400g) radicchio, trimmed, leaves separated
  • 1 (250g) avocado, chopped coarsely
  • 4 (140g) radishes, trimmed, sliced thinly
  • 150 gram semi-dried tomatoes, sliced thinly drained, chopped coarsely
  • 4 green onions (scallions)
  • 1/3 cup (50g) roasted pine nuts


Char-grilled lobster tail salad
  • 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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