-
1
In a medium non-reactive bowl, whisk together the lemon, lime and orange juices, sherry, olive oil, paprika, salt, parsley, and cilantro.
-
2
Transfer to a large 1-gallon re-sealable plastic food storage bag.
-
3
Using a large chef's knife, cut the lobster tails in half through the shell lengthwise.
-
4
Remove the black vein from the tails and discard.
-
5
Transfer the tail halves to the food storage bag with the marinade and seal.
-
6
Place the bag inside a mixing bowl, and refrigerate for at least 4 hours, and up to 6.
-
7
Meanwhile, make the vinaigrette: In a small mixing bowl, combine the orange juice, vinegar, shallots, honey, mustard, garlic, and orange zest.
-
8
Whisk to combine.
-
9
While whisking, add the olive oil in a slow but steady stream until fully incorporated.
-
10
Add the 1/4 teaspoon salt and 1/8 teaspoon black pepper, and stir in the chopped cilantro.
-
11
Remove the lobster from the refrigerator and allow it to come to room temperature for 30 minutes.
-
12
Meanwhile, preheat a grill to medium.
-
13
Remove the lobster tails from the marinade (reserve the marinade) and place them on the grill, cut-side down, and grill for 6 to 7 minutes.
-
14
Rotate the lobster tails 45 degrees and grill for another 6 to 7 minutes.
-
15
Turn the lobster tails over, shell side down, and baste with some of the reserved marinade.
-
16
Continue to cook until the tails are opaque and fully cooked, 7 to 8 minutes.
-
17
In a medium bowl, combine the baby spinach, jicama and the tomatoes.
-
18
Add 1/4 cup of the vinaigrette and season with salt and pepper to taste.
-
19
Divide the salad among 4 wide, shallow salad bowls, lay a lobster tail half against a pile of greens, and drizzle with the vinaigrette, if desired.
