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Lobster Tails with Grilled Corn Salsa

When Mike and I were first dating, we watched Rick Bayless make Lobster Tails with Grilled Corn Salsa on tv. It looked so good that we spontaneously decided to head to the market and make it for ourselves that very same night. In this post, I’m going to share the recipe along with some behind the scenes tips on the photo shoot.

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Grilled Lobster Tails

Lobster Tails with Grilled Corn Salsa

Photo Shoot Tips for Lobster

CREATE A TABLE SCENE

I wanted to create more of a table scene while still focusing on the gorgeous colors of the lobster tails. I set up on a table near a window in our house and used an old chair in the background for more visual interest as if you’re going to sit down to eat. I used a trimmed piece of burlap as the placemat (I tend to use burlap a lot in my shoots) and pulled out some vintage silverware that I got from my Mom.

SIDE LIGHT VS. BACK LIGHT

The window was on the right side of the food and created really beautiful natural light from the side. I wanted to focus on the details and color of the tails, so I positioned the tails towards the camera. Then, I moved my camera so the second shot would be backlit by the window which bounced light off the flesh of the lobster from behind.

USE A DIFFUSOR

There are some hot spots in the images, like the glare on the side of the wine glass. A diffusor would have been helpful to cover the window and help me soften the light a bit. I highly recommend having diffusors on hand to help modify the lighting during your food shoots.

Read More About: Getting Started in Food Photography

Grilled Lobster Tails

Recipe Notes for Lobster Tails

MOJO DE AJO

Chef Bayless made a Mojo de Ajo for the lobster tails. I hadn’t heard of it before, but it’s basically a garlic sauce that you pour over the lobster tails once they’re done on the grill. I could eat lobster on its own or with some melted butter, but the Mojo de Ajo is an absolute MUST if you have a little extra time to prepare it. Let me know what you think!

Happy Cooking!

You May Also Like: Grilled Head-On Prawns

Lobster Tails with Grilled Corn Salsa

Ingredients

For the Lobster:

  • 1/3 cup olive oil
  • 8 garlic cloves, peeled and halved
  • 2/3 cup chicken broth
  • Salt
  • 1/2 teaspoon fresh black pepper, plus more for seasoning
  • 1 (or more) canned chipotle chiles, seeded and thinly sliced
  • 4.5 to 6-ounce lobster tails (if frozen, defrost them in the refrigerator overnight)
  • 1/2 cup chopped cilantro
  • 1 large lime, cut into wedges

For the Grilled Corn Salsa:

  • 10 large ears corn, husked 1/3 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 1 jalapeño, seeded
  • 3/4 cup diced red onion
  • 1/4-inch dice
  • 4 tablespoons red wine vinegar, or more to taste
  • 1/2 cup julienne fresh basil leaves

Instructions

For the Lobster:

  1. Light a gas grill, setting the temperature at medium-high.
  2. While the grill is heating, prepare the mojo. In a small saucepan, warm the olive oil over medium heat.
  3. Add the garlic and cook until soft, about 2 minutes.
  4. Pour the garlic and oil into a food processor, add the broth, 1/2 teaspoon salt and the pepper. Blend until smooth.
  5. Pour about a quarter of the mixture into a small bowl; pour the remaining mixture back into the saucepan and stir in the chipotle chile; keep warm over very low heat.
  6. With a large knife, cut the lobster tails in half lengthwise.
  7. Using the smaller amount of garlic mixture, brush a generous amount over the flesh-side of each lobster tail half. Sprinkle with salt.
  8. Lay flesh-side down on the hot grill. After about 2 minutes, when the lobster has browned a little, flip them over and cook shell-side down until the meat is done, usually 3 to 4 minutes longer.
  9. Transfer the lobster to dinner plates, spoon the warm mojo over the top and sprinkle with the chopped cilantro.
  10. Garnish each plate with a lime wedge.

For the Grilled Corn Salsa:

  1. Put the onions in a non-reactive medium bowl and toss with 2 tablespoons of the vinegar.
  2. Let marinate until the color changes, about 10 minutes.
  3. Brush the corn and jalapeño with olive oil and season well with salt and pepper.
  4. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes for the corn, about 6 minutes for the jalapeño.
  5. Let cool and cut off the corn kernels.
  6. Mince the jalapeño.
  7. Add the corn, jalapeño, onions, basil, and 1/3 cup olive oil to a glass bowl. Toss well.
  8. Taste for seasoning and adjust with salt, pepper, and remaining vinegar.

Notes

Adapted from Rick Bayless.

All images © Regan Baroni 2014.

comments +

  1. […] fans of his recipes and restaurants. One of the first times we cooked at home together, we made Lobster Tails with Mojo de Ajo after watching an episode of his popular tv show Mexico, One Plate at a Time. I also had my very […]

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Hey, I'm Regan.

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Regan Baroni Photography, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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