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Grilled Lobster with Herb Salad

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Submitted by TAMSKEL

YIELD

2 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 ea Spiny
POUNDS LOBSTERS
spiny and 1 1/2 pounds each, raw and live
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
½ 118
CUP ML FENNEL FRONDS *
½ 118
CUP ML BASIL
washed, and spun dry *
½ 118
CUP ML MINT LEAVES
washed, and spun dry *
½ 118
½ 118
CUP ML ITALIAN PARSLEY
washed, and spun dry
½ 118
CUP ML CHIVES
cut into 4 inch batons *
½ 118
CUP ML CHERVIL
leaves *
1 1
EACH EACH LEMON
juice and zest

Directions

Preheat grill.

Split lobsters lengthwise, brush each with ½ tablespoon olive oil and place cut-side down on grill.

Lobster should cook in 7 to 10 minutes, turning once.

Meanwhile, toss all herbs in a mixing bowl with 4 tablespoons olive oil, lemon juice and zest and season with salt and pepper.

Toss to dress and arrange on platter.

Remove cooked lobster from grill and arrange on plate, next to herb salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 531g (18.7 oz)
Amount per Serving
Calories 542 29% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 431mg 144%
Sodium 1358mg 57%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 173g
Vitamin A 39% Vitamin C 60%
Calcium 26% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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