Name: Char-grilled lobster tail salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

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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