2 fresh whole lobsters
1 tsp mayonnaise
1 tsp yogurt
1 1/2 tbsp freshly chopped tarragon
2 salad onions, finely chopped
grated rind and juice of 1/2 lime
salt and freshly ground black pepper
2 tbsp fresh white breadcrumbs
2 tsps finely grated parmesan
1 tsp mayonnaise
1 tsp yogurt
1 1/2 tbsp freshly chopped tarragon
2 salad onions, finely chopped
grated rind and juice of 1/2 lime
salt and freshly ground black pepper
2 tbsp fresh white breadcrumbs
2 tsps finely grated parmesan
method
1. Prepare the lobsters following instructions on the pack. Leave the tail shells intact to be used to hold the filling.
2. Roughly chop the lobster flesh and place in a bowl with the mayonnaise, yogurt, tarragon, salad onions, lime rind and juice and seasoning to taste.
3. Spoon the mixture into the reserved tail shells, piling the mixture up and place in a small heatproof dish to hold them upright.
4. Mix together the breadcrumbs and parmesan and sprinkle over the top.
5. Just before serving, place under a preheated grill for 3-4 minutes until the breadcrumbs are crisp and golden.
2. Roughly chop the lobster flesh and place in a bowl with the mayonnaise, yogurt, tarragon, salad onions, lime rind and juice and seasoning to taste.
3. Spoon the mixture into the reserved tail shells, piling the mixture up and place in a small heatproof dish to hold them upright.
4. Mix together the breadcrumbs and parmesan and sprinkle over the top.
5. Just before serving, place under a preheated grill for 3-4 minutes until the breadcrumbs are crisp and golden.
serving amount
serves 2
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