8 lobster tails, halved lengthways
60 ml (¼cup) olive oil
Lemon wedges to serve
Roast chilli butter
12 long red chillies
2 tablespoons olive oil
200 gm softened butter
Finely grated rind of 1 lemon, juice of half
Roast tomato and grilled corn
6 corn cobs, husks on, silk removed
600 gm cherry tomatoes on the truss, trimmed into small bunches
2 tablespoons thyme leaves
80 ml (1/3 cup) extra-virgin olive oil
2 cups (loosely packed) lettuce
1/2 cup (loosely packed) flat-leaf
Tablespoon Sherry vinegar


1. For roast chilli butter, preheat oven to 200%C
2. Spread chillies on an oven tray lined with baking paper, drizzle with oil
3. Season to taste roast until skins are split and almost blackened 20-25 minutes
4. Transfer to a bowl, cover with plastic wrap and set aside to steam 30 minutes
5. Peel and remove half the seeds and discard
6. Transfer to small food processor and process until smooth
7. Add butter, lemon rind and juice, season to taste and process until smooth
8. Transfer to a bowl and refrigerate until required. Makes about 1 cup. Roast chilli butter will keep refrigerated for 2 weeks; bring to room temperature before using
9. For roast tomato and grilled corn salad, soak corn in a large bowl of cold water so husks won’t burn when grilled (30 minutes)
10. Spread tomatoes on an oven tray lined with baking paper scatter with thyme and drizzle with half the oil season to taste
11. Roast at 200%C until tender 25-35 minutes, set aside to cool
12. Heat barbecue or char-grill pan to medium heat, grill corn, turning occasionally, until just tender 15-20 minutes
13. Peel back husks, grill, turning occasionally, until charred 8-10 minutes, set aside to cool
14. When cool enough to handle, cut kernels from cobs, transfer to a large bowl
15. Add tomatoes and pan juices, lettuce, parsley, vinegar, remaining oil, season to taste, toss to combine, set aside
16. Heat a barbecue (or large char-grill pan) to medium-high heat
17. Drizzle lobster tails with oil and grill, in batches, cut-side down until golden (1-2 minutes)
18. Reduce oven 180%C, transfer lobster to oven tray, spread with roast chilli butter, cook in oven until butter has melted, lobster tails are cooked through 10-12 minutes
19. Serve warm with lemon wedges and roast tomato and grilled corn salad



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