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Grilled Lobster Tails

LOBSTER TAILS WITH GRILLED CORN SALSA

Ingredients

For the Lobster:

For the Grilled Corn Salsa:

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.

Recipe by REGAN BARONI at https://reganbaroni.com/blog/recipes/lobster-tails-grilled-corn-salsa-recipe/