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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.
    1 rating
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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

    • Set grill to medium- heat. Brush corn with oil and salt.

    • Put on your grill and cook, turning occasionally. Keep cooking until you can see some charring and the kernels are slightly softened. It should take 12 to 15 minutes depending on your grill temperature.

    • Scrape the corn kernels. Pulse corn kernels and oil in a food processor until smooth.

    • Add salt, chiles, and lime zest and juice and pulse until combined. Transfer puree to a bowl. Stir in cheese.

    • Emulsify puree by adding half of the melted butter. Stir well, add more until sauce is creamy and rich.

    • In cooking the lobster tails, sprinkle paprika evenly over lobster tail meat. Flip tails over and sprinkle remaining butter evenly over meat. To keep tails together, use toothpicks to keep lobster tails sealed.

    • Add grilled corn puree to cover the meat (you can add it hot or cold). Garnish with chopped chives.

    • Serving Suggestions: Divide corn kernels puree and sprinkle with chives and more cheese among the plates.

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