Grilled Lobster Tails with Nectarine-Avocado Salad – a delicious recipe with nectarines diced, avocados, scallions, lime juice, lemon wedges, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat grill to medium-high.
2
Toss nectarines, avocado, scallion, lime juice, 1/2 teaspoon salt and pepper in a medium bowl.
3
Lay lobster tails on a cutting board with the soft side of the shell facing up.
4
Cut the tails in half lengthwise starting from the fan.
5
Run your fingertips along the inside of the shell to loosen meat from shell.
6
Brush the meat with oil and sprinkle with the remaining 1/2 teaspoon salt.
7
Lay the tails on the grill, cut-side down, and cook until the meat is lightly charred and the shell is beginning to turn red, 5 to 6 minutes.
8
Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more.
9
Remove the lobster meat from the shells and serve with the nectarine salad.
48
kcal
Calories
3
g
Fat
7
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 each nectarines diced, 1 each avocados diced, 1 each scallions, spring or green onions sliced, 1 tablespoon lime juice, and more.
Yes, Grilled Lobster Tails with Nectarine-Avocado Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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