Grilled Lobster with Herb Salad


(Serves 4)


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.

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