pat's Recipe

Grilled Lobster Tails with Nectarine-Lime Sauce

Category: Seafood Grilled

2 nectarines (about 1/2 pound), peeled
and sliced
1 scallion, chopped
juice of 3 limes; plus 1 lime quartered
for garnish
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon finely minced habanero pepper
(seeded)
4 (1/2-pound) lobster tails

In a food processor, puree nectarines, scallion, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt and habanero pepper. Transfer to a medium bowl and set aside.
Heat grill to medium-high. In a small bowl, whisk remaining lime juice, olive oil, and salt together. Split lobster tails lengthwise, remove membrane if desired, and brush meat with the lime-oil glaze. Place lobsters on grill, meat side down and roast for 4 minutes; turn over to shell side and grill until meat is opaque and cooked through, 4 to 5 minutes more. Transfer to a platter, garnish with lime wedges, and serve with reserved nectarine sauce.

Makes 4 servings.