Tiffany Vickers Davis
Recipe by Cooking Light August 2012

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Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
45 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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

  • 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.

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

Nutrition Facts

206 calories; fat 8.3g; saturated fat 4.1g; mono fat 2.7g; poly fat 0.6g; protein 27.9g; carbohydrates 4.1g; fiber 0.8g; cholesterol 150mg; iron 0.8mg; sodium 552mg; calcium 122mg.
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