Grilled Lobster Tails with Tarragon-Lemon Vinaigrette

Total Time:
20 min
10 min
10 min

4 to 8 servings

  • 8 (6 to 8-ounce) frozen lobster tails, defrosted
  • 2 plum tomatoes, peeled, seeded, and finely chopped, about 3/4 cup chopped
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons finely grated lemon zest (zest of 1 lemon)
  • 1 tablespoon minced fresh tarragon leaves
  • 2 teaspoons minced fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters.

  • Shortly before grilling the lobsters, in a non-reactive mixing bowl combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt and pepper and stir to combine.

  • Preheat a grill to medium-high.

  • Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Place the tails, cut side down, on the grill and cook for 3 minutes. Rotate the tails 45 degrees and cook the tails for 3 minutes longer. Rotate the tails 45 degrees again so that the tails are now cut side-up and cook until lobster is just cooked through, 1 to 3 minutes longer. During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells.

  • Serve the lobster tails with more of the vinaigrette drizzled over the meat.

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