Grilled Lobster Tails with Nectarine-Avocado Salad

30 minutes Prep: 8 minutes Cook: 8 minutes

148 calories per serving view nutrition facts

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3	each	nectarines	diced
1	each	avocado	diced
1	each	scallions, spring or green onions	sliced
1	tablespoon	lime juice
1	x	lemon	wedges for garnish
1	teaspoon	kosher salt	divided
1	x	black pepper	Freshly ground to taste
3	each	lobster tails	fresh or frozen, thawed, about 8 ounces each
2	teaspoons	olive oil, extra-virgin

Preheat grill to medium-high.

Toss nectarines, avocado, scallion, lime juice, 1/2 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 1/2 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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Serving Size 168g

Amount per Serving

Calories 148 61% of calories from fat