Grilled Lobster Tail Recipe
I prepared lobster over the weekend because I wanted to cook something gourmet in honor of Bastille Day (the French equivalent of Independence day, but on July 14th). It's not a traditional thing to serve in France for Bastille Day, but it was a great excuse to make good use of our barbecue grill and cook up some seafood.
The dish is ultra easy. I simply grilled halved lobsters and garnished them with tarragon, chives, garlic and lemon, then drizzled them with truffle oil. It was almost too sinful to eat, but somehow I managed to find the strength!
Yields: 2 servings4 lobster tails
1 shallot, finely chopped
1 tablespoon olive oil
1 clove pickled garlic, finely minced
¼ cup curly parsley, chopped
1 tablespoon chives, chopped
1 tablespoon fresh tarragon, chopped
1 teaspoon fresh thyme, chopped
2 lemons, zested and freshly squeezed
1½ teaspoons salt
1 teaspoon black pepper, freshly cracked
2 tablespoons white truffle oil, + extra for drizzling
3 cups arugula
You can find ready-made pickled garlic in most Asian specialty markets.
I used Pastamoré brand white truffle oil.Published By: on July 16, 2013.