Grilled Lobster Tails with Nectarine-Avocado Salad
Submitted by happyzhangbo
Grilled lobster tails with a fresh nectarine-avocado salad, scallions, and lime. A summer dinner with sweet stone fruit, creamy avocado, and charred lobster meat in 30 minutes.
YIELD
4 servingsPREP
8 minCOOK
8 minREADY
30 minThis is peak summer on a plate. Split-and-grilled lobster tails get just enough char on the meat to smoke the outside while staying sweet and tender in the middle. The classic move: cut through the soft underside of the shell lengthwise with kitchen shears, pry the shell slightly open, brush the exposed meat with olive oil and salt, and lay cut-side down on a medium-high grill.
Five to six minutes on the first side builds smoky char. A flip for another 2 to 4 minutes lets the shells turn fully red and the meat opaque. Pull the meat out of the shells for dramatic presentation or leave them in the shell for casual outdoor dining.
The salad alongside is the revelation. Diced ripe nectarines, buttery avocado, thinly sliced scallion, fresh lime juice, salt, and pepper. The sweet-tart fruit and silky avocado are the ideal counterpoint to rich, smoky lobster. Four servings, genuine summer dinner-party material, under 30 minutes.
Chef Tips
- Thaw frozen lobster tails in the fridge overnight, not on the counter. Room-temp thawing risks bacteria and produces mushy meat.
- Use sharp kitchen shears, not a knife, to cut the shell. Shears go through the shell cleanly without slipping onto your fingers.
- Choose ripe-but-firm nectarines. Overripe fruit turns to mush when diced and ruins the salad’s texture.
- Dice the avocado last and toss with lime immediately. This slows oxidation and keeps the salad looking fresh.
Variations
- Swap nectarines for peaches, plums, or mango depending on the season.
- Add a handful of fresh basil, cilantro, or mint to the salad for herb brightness.
- Serve alongside grilled corn on the cob for a full summer grill menu.
Ingredients
Directions
Preheat grill to medium-high.
Toss nectarines, avocado, scallion, lime juice, ½ teaspoon salt and pepper in a medium bowl.
Lay lobster tails on a cutting board with the soft side of the shell facing up.
Cut the tails in half lengthwise starting from the fan.
Run your fingertips along the inside of the shell to loosen meat from shell.
Brush the meat with oil and sprinkle with the remaining ½ teaspoon salt.
Lay the tails on the grill, cut-side down, and cook until the meat is lightly charred and the shell is beginning to turn red, 5 to 6 minutes.
Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more.
Remove the lobster meat from the shells and serve with the nectarine salad.
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