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Lobster Tails with Chunky Tomato Salsa

Yield 4 servings (serving size: 1 lobster tail and 1/2 cup salsa)
If you don't want to use fresh lobster tails, the frozen ones are fine.

Ingredients

  • 1 1/2 cups finely chopped seeded tomato (about 2 medium)
  • 2 tablespoons minced green onions
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon water
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried whole tarragon
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 (6- or 7-ounce) lobster tails
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon dried tarragon

Nutrition Information

  • calories 126
  • caloriesfromfat 0.0 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 20.5 g
  • carbohydrate 5 g
  • fiber 0.9 g
  • cholesterol 69 mg
  • iron 1 mg
  • sodium 447 mg
  • calcium 69 mg

How to Make It

  1. Combine first 9 ingredients in a bowl. Cover and chill 1 hour.

  2. Preheat broiler.

  3. Gently loosen lobster meat from top inside of shells. Cut lengthwise through top of shells using kitchen shears; press shells open. Starting at cut end of tails, carefully loosen meat from bottom of shells; keep meat attached at end of tails. Lift meat through top shell opening; place on top of shells.

  4. Place lobster tails on a rack in a shallow roasting pan. Combine vinegar, water, oil, and tarragon; brush lobster with half of vinegar mixture. Broil 10 minutes or until lobster flesh turns opaque; baste with remaining vinegar mixture after 5 minutes. Serve with salsa.

  5. carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook