Lobster tails and salmon with horseradish butter
This seafood dish is guaranteed to impress your guests this holiday season. Paired with a homemade horseradish butter, the lobster and salmon are sure to excite tastebuds.
Note: + Overnight chilling time
- 100g butter, softened
- 2 tsp horseradish cream
- 1 tsp finely grated lemon rind
- 2 tsp lemon juice
- 1 tbs drained baby capers, chopped
- 2 tsp green peppercorns, chopped
- 1/4 cup finely chopped chives
- 2 tbs finely chopped dill
- 3 lobster tails, halved
- 6 salmon fillets
- Lemon halves, to serve
- Lime halves, to serve
- Baby rocket leaves, to serve
Combine the butter, horseradish, lemon rind, lemon juice, capers, peppercorns, chive and dill in a small bowl. Season. Spoon onto a sheet of baking paper and shape into a 4cm-thick log. Roll up the baking paper to enclose and twist ends to secure. Place in the fridge overnight to develop the flavours and firm.
Heat a barbecue grill or chargrill on medium. Cook the lobster, turning, for 10-12 mins or until the shell changes colour and the lobster is cooked through. Place on a serving platter. Cover with foil to keep warm. Cook the salmon for 2-3 mins each side or until cooked to your liking. Transfer to the platter.
Thickly slice the butter mixture. Arrange over the lobster and salmon. Set aside to melt slightly. Arrange the lemon halves, lime halves and rocket leaves around the platter. Season.
Make it bigger: Go traditional with your seafood platter and add chargrilled whole tiger prawns.