Roasted lobster tails with mirin dressing

Prepare to dazzle your guests with these roasted lobster tails infused with Japanese flavours.

  • 30 mins cooking
  • Serves 8
  • Print


Roasted lobster tails with mirin dressing
  • 4 uncooked lobster tails (660g), halved lengthways
  • 2 tablespoon grapeseed oil
  • 2 tablespoon olive oil
  • 2 teaspoon japanese soy sauce
  • 1 1/2 tablespoon mirin
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, crushed
  • 2 tablespoon trimmed micro cress


Roasted lobster tails with mirin dressing
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Place lobster, flesh-side up, on oven tray. Roast about 15 minutes or until cooked.
  • 3
    Meanwhile, whisk oils, sauce, mirin, vinegar and garlic in small bowl until combined.
  • 4
    Brush cooked lobster with dressing, serve immediately topped with micro cress.


Micro cress is available, in punnets, from most large greengrocers. Use kitchen scissors to trim the bright green leaves from the roots. Green lobster tails are usually bought frozen in sealed plastic bags. Defrost overnight in the refrigerator, or place them (still in their bag) in a bowl of cold water for about 45 minutes or until soft.

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