Baja-Style Grilled Rock Lobster Tails

Photo: Randy Mayor; Styling: Cindy Barr
A simple citrus sauce perfectly complements the lobster tails in this easy yet elegant entrée. Serve with warmed tortillas, lightly grilled green onions, and cold Mexican beer for a satisfying meal that's just right for romantic evenings at home or entertaining friends.

Use kitchen shears or a cleaver to cut the rock lobster tails in half. Lightly char green onions alongside the tails on the grill. We like dousing the tails in Mexican hot sauce, such as Cholula, for authentic flavor. Serve with ice-cold Mexican beer.

Yield:

6 servings (serving size: 1 lobster tail, 2 green onions, and 1 tortilla)

Recipe from

Nutritional Information

Calories 358
Caloriesfromfat 28 %
Fat 11.2 g
Satfat 3.7 g
Monofat 4.4 g
Polyfat 1.9 g
Protein 38.4 g
Carbohydrate 24 g
Fiber 2 g
Cholesterol 129 mg
Iron 3.7 mg
Sodium 616 mg
Calcium 152 mg

Ingredients

Lobster:
6 (8-ounce) rock or spiny lobster tails
12 green onions
Cooking spray
Sauce:
1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
Dash of hot sauce
1 garlic clove, minced
2 tablespoons butter, melted
Remaining ingredients:
6 (6-inch) flour tortillas
Lime wedges (optional)

Preparation

1. Preheat grill.

2. To prepare lobster, cut each lobster tail in half lengthwise. Coat lobster tails and onions with cooking spray. Place lobster tails, cut sides down, on grill rack coated with cooking spray; grill 3 minutes. Turn lobster; grill 5 minutes. Place onions on grill rack; grill 3 minutes or until tender.

3. To prepare sauce, combine rind and next 7 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Gradually add butter, stirring constantly with a whisk. Drizzle sauce over cut sides of lobster tails.

4. Warm tortillas according to package directions. Serve with lobster and lime wedges, if desired.

Note:

Cheryl Alters Jamison and Bill Jamison,

September 2008