Ingredients

How to make it

  • 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, in a non-reactive mixing bowl 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 and cook 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.

Reviews & Comments 2

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  • elgourmand 2 years ago
    Great post. Lots of things in Samoa are really expensive but Pacific lobster tails are only about $6.00 US a pound. Thus & to whit, this is on the menu. RJ
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  • DetroitTokyo 2 years ago
    mmm lobster...
    Was this review helpful? Yes Flag

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