Grilled Baby Lobster Tails
If using wooden skewers, soak them while the lobster marinates so they won’t burn on your grill.
Heat your grill to medium high.
Thread your lobster tails on the kabob sticks. This way they won’t curl while you grill them. Spray them very lightly with olive oil spray so they won’t stick to the grill.
Grill on medium high, flesh side down, for two minutes. They should have slight grill marks. Then turn grill to medium and carefully turn them over so the shell-side is on the grill. Grill two to three minutes more or until lobster is no longer opaque.
When you bring the lobster from the grill you can quickly assemble your salad. Put greens on the plate. Top with cherry tomatoes and shallots. Then ever, so slightly, drizzle a half teaspoon of balsamic reduction for your salad dressing. Add the minced chives on top.
Remove the lobsters from the kabob sticks. Grip the lobster meat with your fork at the tail side and pull toward the other end. If the lobster meat readily pulls away from the shell entirely the lobster is done. If it doesn’t pull away or leaves a mess of meat stuck to the shell, put them back on the grill for two to three minutes more to be sure they are done and then the meat will come of easily. To serve you can remove all meat and then just set it back inside the shell for a nice presentation.
Even with no butter for dipping this dish has a wonderful flavor -- a fresh seafood delight.
Enjoy!
Cheers,
Zola
