|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A light and flavorful grilled lobster tail recipe. The lemon-herb mixture really help this dish to pop. While this recipe call for olive oil, you can certainly use melted butter for something a little more decadent.
- 4 large lobster tail, cut in half lengthwise
- 1/4 cup/60 mL olive oil
- juice of 1 lemon
- 1/4 cup/60 mL fresh oregano leaves
- 4-5 large basil leaves
- 2 large sage leaves
- 2 cloves garlic, minced
- 1 tablespoon/15 mL fresh thyme
- 1 tablespoon/15 mL white wine
- 1 teaspoon/5 mL honey
- 1 teaspoon/5 mL salt
- 1/2 teaspoon/2.5 mL chili powder
- 1/2 teaspoon/2.5 mL red pepper flakes
- 1/2 teaspoon/2.5 mL black pepper
To prepare herb topping, place herbs, olive oil, wine, lemon juice, honey, and seasonings in a food processor and pulse until well combined. Taste mixture and add more honey if too acidic.
Prepare charcoal grill for medium heat.
Using kitchen shears, cut lobster tails in half lengthwise and rinse with cold water. Pat dry. Place lobster tails, shell side down onto grill.
Carefully, spoon herb mixture onto flesh portion. Be generous with the mixture. Cover grill and cook lobster for 8 to 12 minutes. Shells should turn a bright pink and flesh should be opaque all the way through the center. Once, cooked, removed from heat and serve.