Events and Celebrations

Lobster Tails with Tarragon Dressing

prep 4 mins cook 16–21 mins
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 6 tablespoons olive oil
  • 3 tablespoons chopped tarragon
  • 4 raw lobster tails

Place the mustard, vinegar and oil in a small bowl and whisk to combine. Stir in the tarragon and season with salt and pepper.

Place the lobster tails on a medium-hot barbecue, flesh-side down and cook for 6 minutes. Turn the tails over and spoon 1 tablespoon of dressing over the flesh of each lobster, then cook for a further 10–15 minutes, or until cooked through. This is best done with the lid of the barbecue down if you have one.

Serve the lobster tails with the remaining dressing.

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