Lobsters Tails With Buttermilk & Watercress Dressing

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.