Grilled Lobster Tail Recipe

Grilled Lobster Tail Recipe 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!  

Ingredients

Yields: 2 servings

4 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


Directions

In a small sauce pan, heat the oil, then add the shallots. Cook for 3 minutes until lightly golden.

In a mortar and pestle, combine salt, lemon juice, lemon zest, garlic and the fresh herbs. Grind until you have a coarse paste. Add the shallots. Stir well. 

Clean the lobsters; brush and rinse thoroughly. Using kitchen shears, cut the lobster tails in half, lengthwise. Pat dry using a paper towel. Insert 2 toothpicks per tail into the meat. Brush with oil. Season with salt and pepper.

Heat your barbecue grill. Brush the grill with a thin layer of oil. Place the lobster tails on the grill and cook for 4-5 minutes until seared on one side. Sprinkle with salt and pepper, then flip the tails and cook on the other side. Add about 2 teaspoons herb mixture onto the meat; cover with foil and cook for 4 more minutes. 

Add the truffle oil to the remaining herb mixture and garnish the lobsters with it. Serve on a bed of arugula. 

Bon appétit!

Tips

You can find ready-made pickled garlic in most Asian specialty markets.

I used Pastamoré brand white truffle oil.

Published By: Jacqueline Pham on July 16, 2013.


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