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    • Lobster Tails with Sweet Corn Puree

    Mark Sharron
    Easy
    30 minutes
    4
    Amount Per Serving: Calories 278; Fat 12g; Carbs 16g; Cholesterol 202mg; Fibre 2g; Protein 28g; Sodium 1.12g
    Grilled lobster tails is a delicious and decadent dish. Grilling them is quick and easy, so it’s worth trying.
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    Ingredients

    • 2 large ears corn, husked
    • ½ teaspoon grapeseed oil
    • ⅛ teaspoon salt
    • 2 fresh Arbol chiles, seeded
    • 1 lime zested and juiced
    • 2 oz queso fresco, grated + additional for garnish
    • 2 tablespoons organic unsalted butter, melted, divided
    • 4 lobster tails, in the shell and split lengthwise, about 4oz each
    • 2 tablespoons chopped fresh chives

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add grilled corn puree to cover the meat (you can add it hot or cold). Garnish with chopped chives.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.