Lobster Tails With Mustard Sauce
|Kipfler potatoes||500 Gram (10 Potatoes)|
|Limes||2 , quartered|
|Uncooked lobster tails||620 Gram (4 Small Sized)|
|Seeded mustard||70 Gram (1/4 Cup)|
|Chopped fresh chives||1⁄4 Cup (4 tbs)|
|White wine vinegar||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Salmon roe||1 Tablespoon|
Boil, steam or microwave potatoes until just tender; halve lengthways.
Brown potato halves and lime quarters, in batches, on heated oiled grill plate (or grill or barbecue); cover to keep warm.
Remove and discard soft shell from underneath lobster tails to expose flesh.
Cut each lobster tail in half lengthways.
Cook lobster on heated oiled grill plate (or grill or barbecue) until browned all over and changed in colour.
Whisk mustard, chives, vinegar and the oil in small bowl; drizzle dressing over lobster, potato and lime, top with roe