Lobsters Tails With Buttermilk & Watercress Dressing
Recipe: #33960
December 23, 2019
Categories: Lobster, Christmas, Fathers Day, Mothers Day, Buttermilk, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.