3 x 400 g lobster tails, halved lengthways
olive oil spray
1 Tbsp finely chopped dill
1 Tbsp finely chopped tarragon
1 Tbsp finely chopped flat-leaf parsley
2 Tbsp extra virgin olive oil
juice 1 lemon
2 tsp wholegrain mustard
freshly ground black pepper
- To make herb vinaigrette, combine all the ingredients in a small bowl.
- Preheat a barbecue grill on high. Spray lobster tails with oil and add to grill, flesh side down. Reduce heat to medium and cook, covered, for 4 minutes.
- Turn over lobster tails and brush with a little of the vinaigrette. Cover the barbecue and cook for a further 3-4 minutes or until lobster is just cooked. Place on a serving platter.
- Serve lobster tails drizzled with remaining vinaigrette, topped with dill sprigs and, if desired, with lemon on the side.