Grilled Lobster Tail with Confetti Relish from Cooking Light
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- 1/4 cup(s) thinly sliced green onions
- 2 tablespoon(s) finely chopped shallots
- 2 tablespoon(s) diced yellow bell pepper
- 2 tablespoon(s) diced orange bell pepper
- 2 tablespoon(s) diced red bell pepper
- 1/4 teaspoon(s) freshly ground black pepper
- 1/8 teaspoon(s) salt
- 1/8 teaspoon(s) sugar
- 1 teaspoon(s) red wine vinegar
- 1 teaspoon(s) olive oil
- 2 tablespoon(s) butter softened
- 1 teaspoon(s) chopped fresh thyme
- 2 small clove(s) garlic minced
- 4 (6oz) lobster tails in the shells
- cooking spray
- 4 cup(s) watercress trimmed
- 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.
- CALORIES: 206 FAT: 8.3g (sat.4.1g, mono.2.7g, poly.0.6g) PROTEIN: 27.9g
- CARB: 4.1g FIBER: 0.8g CHOL: 150mg IRON: 0.8mg SODIUM: 552mg
- CALC: 122 mg
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Grilled Lobster Tail with Confetti Relish from Cooking Light Recipe at a Glance
- COURSE: Main Dishes