Beginner Grilled Lobster
From Emeril Lagasse [1]
Ingredients
- 8 (6- to 8-ounce) frozen lobster tails, defrosted
2 plum tomatoes, peeled, seeded, and finely chopped (about 3/4 cup)
1/2 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons finely grated lemon zest (zest of 1 lemon)
1 tablespoon minced fresh tarragon leaves
2 teaspoons minced fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Directions
- Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters.
- Shortly before grilling the lobsters, combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt, and pepper, and stir to combine.
- Preheat a grill to medium-high.
- Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil, and season lightly with salt and pepper. Place the tails, cut side down, on the grill, cooking for 3 minutes.
- Rotate the tails 45 degrees and cook the tails for 3 minutes longer.
- Rotate the tails 45 degrees again so that the tails are now cut side-up and cook until lobster is just cooked through, 1 to 3 minutes longer. During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells.
- Serve the lobster tails with more of the vinaigrette drizzled over the meat.
Serves 4 to 8.
Information
- Category
- Main Dishes, Shellfish
- Cuisine
- North American