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

Recipe by Oxmoor House January 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • Preheat broiler.

  • 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.

  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

126 calories; calories from fat%; fat 2.5g; saturated fat 0.4g; mono fatg; poly fatg; protein 20.5g; carbohydrates 5g; fiber 0.9g; cholesterol 69mg; iron 1mg; sodium 447mg; calcium 69mg.