Grilled Lobster with Herb Salad
SEAMAZZ6
4 SeaMazz frozen lobster tails,
thawed
1/2 cup Italian parsley leaves,
washed and spun dry
2 tablespoons extra-virgin
olive oil
1/2 cup julienned scallions
1/2 cup chives, cut into
HERB SALAD
1/2 cup chopped fennel fronds
1/2 cup basil leaves, washed
and spun dry
1/2 cup mint leaves, washed
and spun dry
1/2 cup chervil leaves
4-inch pieces
4 tablespoons extra-virgin
olive oil
Juice and grated zest of 1 lemon
Salt
Pepper
1. Preheat the grill or broiler.
2. Cut the shells of the lobster tails lengthwise and brush both sides of each
with 1/2 tablespoon olive oil. Place on the grill and cook for about 5 minutes
for smaller tails. Then turn them over and cook for about 5 minutes. (Larger
tails weighing a pound or more will take up to 10 minutes per side.)
3. To prepare the salad, combine the herbs in a large mixing bowl. Add oil and
lemon juice and zest. Season to taste with salt and pepper and toss to dress.
4. Mound the salad on a platter next to the lobster tails. Serve immediately.
Makes 4 servings.
Tip: You can tell that lobster meat is cooked when it just turns from opaque
to white or reaches an internal temperature of 160°F. The shell will turn
bright red. Don’t overcook!
