Name: Roasted lobster tails with mirin dressing
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook