Grilled Lobster Tails with Lemon Vinaigrette

Grilled Lobster Tails with Lemon Vinaigrette


  • 10 frozen lobster tails, defrosted
  • 1 can chopped tomatoes
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon minced fresh tarragon leaves
  • 2 teaspoons minced fresh chives
  • 1 1/2 teaspoons finely grated lemon zest (zest of 1 lemon)
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 teaspoon salt

Cooking Directions

Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters.

Combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt and pepper and whisk to combine.

Preheat a grill to medium-high.

Lightly brush the lobster tails on the cut side with 2 tablespoons of olive oil and season lightly with salt and pepper. Place the tails, cut side down, on the grill and cook for 3 minutes. Turn tails meat side up and cook for 3 minutes more. During the last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells.

Serve the lobster tails with more of the vinaigrette drizzled over the meat. Serves 5