There is nothing better than fresh lobster from the Maritimes. Lobster tails are marinated in a very simple marinade and grilled. One of my favourite childhood dishes my mum made was Jumbo Prawns split and filled with some hot fresh chili and shallot paste and then grilled over a charcoal fire. Here I've tried to capture that flavour of red pepper and shallots in the marinade. In the summer I serve lobster tails over a simple bed of organic greens ladled with a generous amount of peach salsa and hearty bread from my favourite bakery or I do up some coconut rice and serve the lobster tails with the rice.
Portion size8 servings
Credits :Eswina Ngai
Ingredients
Method
Wash lobster tails and pat dry, split each lobster tail into 2 and set aside. With a mortar and pestle pound the shallots and red pepper to a pulp and set aside, (you can probably use a blender or chopper but I prefer my trusty mortar and pestle as I don?t really want a puree but I want the juices), put the first 3 ingredients (lime juice, salt, sugar) into a large bowl, add the shallot and red pepper pulp and mix well. Add lobster tails, making sure they are thoroughly coated and set aside. Let them marinate for at least 1 hour. (if your grill is not non-stick then brush with some olive oil so the lobster tails don't stick) Heat up grill on high setting and when it is nice and hot grill tails. The lobster tails will take about 8-12 minutes to cook through on high. Turn once or twice. Cook until the flesh is no longer translucent. The smaller the tails, the less time is needed. Peach Salsa: Mince garlic, chop parsley and basil, peel and dice peaches, dice tomatoes, red onions and red pepper. Finely chop jalapenos. Put all of the above into a large bowl, add lime juice, olive oil, syrup, salt and pepper and mix well.
