AuthorMike EgrieCategoryDifficultyAdvanced
Grilled Citrus Lobster Tails with Arugula Salad and Fresh Strawberries
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 ¼ cup fresh lemon juice
 ¼ cup orange juice
 1 tsp lemon zest
 1 tsp orange zest
 3 tbsp olive oil
 4 lobster tails (about 6 ounces each)
 5 oz arugula
 ½ cup chopped pecans
 ½ cup thinly sliced radishes
 1 cup thinly sliced strawberries
1

In large bowl, whisk lemon juice, orange juice, lemon zest, orange zest and ¼ teaspoon fresh ground pepper; whisking constantly, slowly drizzle in oil until emulsified. With scissors, cut underside of tails lengthwise down center; with fingers, spread apart slightly to expose meat. Transfer ½ the lemon juice mixture to small bowl; brush over meat and let stand 20 minutes.

2

Prepare outdoor grill for direct grilling over medium-high heat. Place tails, cut side up, on hot grill rack; cover and cook 10 minutes or until meat turns opaque throughout and internal temperature reaches 145°, turning once.

3

Add arugula, pecans and radishes to remaining lemon juice mixture; toss. Makes about 8 cups.

4

Serve arugula salad topped with lobster tails and strawberries.

Ingredients

 ¼ cup fresh lemon juice
 ¼ cup orange juice
 1 tsp lemon zest
 1 tsp orange zest
 3 tbsp olive oil
 4 lobster tails (about 6 ounces each)
 5 oz arugula
 ½ cup chopped pecans
 ½ cup thinly sliced radishes
 1 cup thinly sliced strawberries

Directions

1

In large bowl, whisk lemon juice, orange juice, lemon zest, orange zest and ¼ teaspoon fresh ground pepper; whisking constantly, slowly drizzle in oil until emulsified. With scissors, cut underside of tails lengthwise down center; with fingers, spread apart slightly to expose meat. Transfer ½ the lemon juice mixture to small bowl; brush over meat and let stand 20 minutes.

2

Prepare outdoor grill for direct grilling over medium-high heat. Place tails, cut side up, on hot grill rack; cover and cook 10 minutes or until meat turns opaque throughout and internal temperature reaches 145°, turning once.

3

Add arugula, pecans and radishes to remaining lemon juice mixture; toss. Makes about 8 cups.

4

Serve arugula salad topped with lobster tails and strawberries.

Grilled Citrus Lobster Tails with Arugula Salad & Fresh Strawberries
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