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Grilled Lobster Tails with Nectarine-Avocado Salad

 

.
37

Yield

4

servings

Prep

8

min

Cook

8

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

3 each nectarines
diced
1 each avocados
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 14861% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 594mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 21%
Sugars g
Protein 4g
Vitamin A 9% Vitamin C 21%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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