Lobster Tails with Chunky Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you don't want to use fresh lobster tails, the frozen ones are fine. Ingredients:
1 1/2 cups finely chopped seeded tomato (about 2 medium) |
2 tablespoons minced green onions |
2 tablespoons finely chopped fresh parsley |
1 tablespoon balsamic vinegar |
1 teaspoon water |
1 teaspoon olive oil |
1/2 teaspoon dried whole tarragon |
1/8 teaspoon salt |
1/8 teaspoon pepper |
4 (6- or 7-ounce) lobster tails |
1 tablespoon balsamic vinegar |
1 tablespoon water |
1/2 teaspoon olive oil |
1/4 teaspoon dried tarragon |
Directions:
1. Combine first 9 ingredients in a bowl. Cover and chill 1 hour.
2. Preheat broiler.
3. Gently loosen lobster meat from top inside of shells. Cut lengthwise through top of shells using kitchen shears; press shells open. Starting at cut end of tails, carefully loosen meat from bottom of shells; keep meat attached at end of tails. Lift meat through top shell opening; place on top of shells.
4. Place lobster tails on a rack in a shallow roasting pan. Combine vinegar, water, oil, and tarragon; brush lobster with half of vinegar mixture. Broil 10 minutes or until lobster flesh turns opaque; baste with remaining vinegar mixture after 5 minutes. Serve with salsa.
5. carbo rating: 4
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