BUTTERFLIED LOBSTER TAILS

750ml sparkling wine 1 cup parsley leaves 4 eschalots, thinly sliced ½ bunch thyme, leaves 4 green lobster tails 4 yellow peaches, seeded 150g butter, cubed 120g mixed salad leaves extra-virgin olive oil, to drizzle

DRESSING ¼ cup extra-virgin olive oil 2 tbsp white balsamic vinegar 2 tsp Dijon mustard 1 tsp honey

1 In a large saucepan, combine wine, parsley, two eschalots and thyme. Bring to boil on high. Continue boiling 15-20 mins until reduced to one cup. Strain, discarding solids. Place in a small saucepan. Set aside.

2 Bring a large pot of salted water to boil on high. Reduce heat to low. Add lobster tails, simmer, covered, 2 mins. Set aside.

3 DRESSING In a small bowl, whisk all ingredients together. Season and set aside.

4 Preheat barbecue on high. When lobster tails are cool, use a sharp knife and cut lengthways through shell to halve tail and expose meat. Place on a tray cut-side up and drizzle with a little oil. Season.

5 Cook peaches on barbecue cut-side down 1 min until grill marks appear. Set aside.

6 Cook lobster tails cut-side down 2-3 mins until warm and cooked through. Set aside, loosely covered with foil, until required.

7 Return reduced liquid to a simmer on low. Add butter, one cube at a time, whisking until thick. Season.

8 In a bowl, toss mixed leaves, peaches and remaining eschalots with balsamic dressing. Arrange on a platter with lobster, drizzled with sparkling wine butter.