Lobsters Tails With Buttermilk & Watercress Dressing

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 8 servings


  • Serving Size: 1 (85.2 g)
  • Calories 177.4
  • Total Fat - 11.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 13.2 mg
  • Sodium - 459.1 mg
  • Total Carbohydrate - 13.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 3.2 g
  • Protein - 5.2 g
  • Calcium - 38.3 mg
  • Iron - 1 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.2 mg

Step 1

Pick sprigs from watercress and finely chop a few sprigs to measure 2 tablespoons and set aside and reserve remaining sprigs.

Step 2

To make dressing, place all ingredients in a medium bowl and add the chopped watercress and whisk until combined and then cover and refrigerate until serving.

Step 3

Heat oil in a large, non-stick frying pan over a medium heat and add breadcrumbs and garlic and cook, stirring for about 6 to 7 minutes, or until golden and then transfer to a bowl to cool.

Step 4

Add pancetta to same heated pan and cook, stirring for about 4 to 5 minutes, or until golden and then drain on absorbent kitchen paper and add to crumb mixture.

Step 5

Bring a large stockpot of salted water to the boil and (allow 1/2 cup salt for every 2.5 litres water.) and then add tails, cover pot with lid and return to boil and boil for 5 to 10 minutes, or until shells are bright orange and meat is tender when pierced with a fork and then remove with a slotted spoon to drain and cool.

Step 6

Use kitchen scissors to cut through the centre of each tail on the underside and then using a large, sharp knife, to cut tails in half through flesh and outer shell.

Step 7

Divide reserved watercress sprigs among serving plates and arrange tails on watercress and serve with dressing and lemon wedges and sprinkle over crumb mixture.

Tips & Variations

No special items needed.