Grilled Lobster Tails with Nectarine-Lime Sauce

1. 1

   In a food processor, puree nectarines, scallion, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and habanero pepper.

2. 2

   Transfer to a medium bowl and set aside.

3. 3

   Heat grill to medium-high.

4. 4

   In a small bowl, whisk remaining lime juice, olive oil, and salt together.

5. 5

   Split lobster tails lengthwise, remove membrane if desired, and brush meat with the lime-oil glaze.

6. 6

   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.

7. 7

   Transfer to a platter, garnish with lime wedges, and serve with reserved nectarine sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.