
Ease of Preparation: Moderate
Yield: 6 servings
Ingredients:
6 x 10 oz lobster tails raw (280 g each)
2 tablespoons olive oil (30ml)
Juice of 2 lemons
Grapefruit Salsa (see recipe)
Method:
Preheat barbeque to medium high heat (475°F-500°F) (245°C-260°C)
Oil the grill grates to help prevent the lobster meat from sticking.
Crack the underside of the lobster shells or cut them open with a shearing scissors, but do not remove the meat from the shells.
Run the soaked bamboo skewers threw the meat of the tail lengthwise to help keep it from curling up on the bbq.
Brush the meat with olive oil and season with salt and pepper.
Place the tails over the heat and cook for 3-4 minutes per side or until the meat is just cooked. The lobster flesh will be opaque.
Remove the shells, drizzle the meat with lemon juice and slice the tails into medallions.
Serve with grapefruit salsa.