Grilled Lobster Tail with Confetti Relish

Photo: Johnny Autry; Styling: Mary Clayton Carl

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional Information

Calories 206
Fat 8.3 g
Satfat 4.1 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 27.9 g
Carbohydrate 4.1 g
Fiber 0.8 g
Cholesterol 150 mg
Iron 0.8 mg
Sodium 552 mg
Calcium 122 mg

Ingredients

1/4 cup thinly sliced green onions
2 tablespoons finely chopped shallots
2 tablespoons diced yellow bell pepper
2 tablespoons diced orange bell pepper
2 tablespoons diced red bell pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/8 teaspoon sugar
1 teaspoon red wine vinegar
1 teaspoon olive oil
2 tablespoons butter, softened
1 teaspoon chopped fresh thyme
2 small garlic cloves, minced
4 (6-ounce) lobster tails in shells
Cooking spray
4 cups watercress, trimmed

Preparation

1. Preheat grill to medium-high heat.

2. Combine first 5 ingredients; sprinkle with black pepper, salt, and sugar. Drizzle vinegar and oil over bell pepper mixture, and toss.

3. Combine butter, thyme, and garlic, stirring until well blended. Arrange lobster tails, back sides up, on a cutting board. Carefully cut shells lengthwise, cutting to, but not through, the middle of the meat. Open halves. Arrange tails, cut sides down, on a grill rack coated with cooking spray. Grill 2 minutes. Turn tails over; divide butter mixture evenly among lobster tails, spreading evenly over flesh. Grill 2 minutes or until desired degree of doneness.

4. Arrange 1 cup watercress on each of 4 plates; top each serving with 1 lobster tail and about 2 tablespoons relish.

Note:

Tiffany Vickers Davis,

August 2012