Grilled Lobster with Herb Salad
From Chef Rob Citto, Resident Chef, Publix Apron's Cooking School
4 (5 ounce) lobster tail
2 ounces grape seed oil
salt and black pepper
2 lemons, zest and juice
¼ teaspoon garlic, minced
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
1 cup arugula
1 cup Boston bibb lettuce, torn
½ cup Italian parsley, leaves only
¼ cup basil, leaves torn
¼ cup chives, minced
1/8 cup tarragon, leaves torn
Preheat grill on medium high.
Remove lobster from shell and place 2 wooden skewers thru the length of the tail. Season tail with grape seed oil and salt & pepper. Place on grill and cook, turning once until meat is opaque, about 6 minutes. Remove from grill and let rest.
While lobster is cooking, make dressing by combining lemon juice, zest, garlic and mustard. Whisk in olive oil and season with salt & pepper.
While lobster is resting, combine the lettuces and herbs in mixing bowl. Toss with dressing and place on a plate. Top salad with grilled lobster and serve.