Lobsters Tails With Buttermilk & Watercress Dressing
December 23, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Pick sprigs from watercress and finely chop a few sprigs to measure 2 tablespoons and set aside and reserve remaining sprigs.
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.
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.
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.
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.
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.
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.