Lobster Tails with Chunky Tomato Salsa

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

Yield: 4 servings (serving size: 1 lobster tail and 1/2 cup salsa)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 0.0%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.5g
  • Carbohydrate: 5g
  • Fiber: 0.9g
  • Cholesterol: 69mg
  • Iron: 1mg
  • Sodium: 447mg
  • Calcium: 69mg


  • 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. 1. Combine first 9 ingredients in a bowl. Cover and chill 1 hour.
  2. 2. Preheat broiler.
  3. 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. 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
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