Lobster Tails with Chunky Tomato Salsa

If you don't want to use fresh lobster tails, the frozen ones are fine.


4 servings (serving size: 1 lobster tail and 1/2 cup salsa)

Recipe from

Oxmoor House

Nutritional 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


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


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.

carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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