Lobster Tails With Chunky Tomato Salsa Recipe

Name: Lobster Tails With Chunky Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups finely chopped seeded tomato (about 2 medium); 2 tablespoons minced green onions; 2 tablespoons finely chopped fresh parsley; 1 tablespoon balsamic vinegar; 1 teaspoon water; 1 teaspoon olive oil; 1/2 teaspoon dried whole tarragon; 1/8 teaspoon salt; 1/8 teaspoon pepper; 4 (6- or 7-ounce) lobster tails; 1 tablespoon balsamic vinegar; 1 tablespoon water; 1/2 teaspoon olive oil; 1/4 teaspoon dried tarragon

Servings: persons

1 1/2 cups finely chopped seeded tomato (about 2 medium)
2 tablespoons minced green onions
2 tablespoons finely chopped fresh parsley
1 tablespoon balsamic vinegar
1 teaspoon water
1 teaspoon olive oil
1/2 teaspoon dried whole tarragon
1/8 teaspoon salt
1/8 teaspoon pepper
4 (6- or 7-ounce) lobster tails
1 tablespoon balsamic vinegar
1 tablespoon water
1/2 teaspoon olive oil
1/4 teaspoon dried tarragon

1
Combine first 9 ingredients in a bowl. Cover and chill 1 hour.
2
Preheat broiler.
3
Gently loosen lobster meat from top inside of shells. Cut lengthwise through top of shells using kitchen shears; press shells open. Starting at cut end of tails, carefully loosen meat from bottom of shells; keep meat attached at end of tails. Lift meat through top shell opening; place on top of shells.
4
Place lobster tails on a rack in a shallow roasting pan. Combine vinegar, water, oil, and tarragon; brush lobster with half of vinegar mixture. Broil 10 minutes or until lobster flesh turns opaque; baste with remaining vinegar mixture after 5 minutes. Serve with salsa.
5
carbo rating: 4

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups finely chopped seeded tomato (about 2 medium), 2 tablespoons minced green onions, 2 tablespoons finely chopped fresh parsley, 1 tablespoon balsamic vinegar, and more.

Yes, Lobster Tails With Chunky Tomato Salsa 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.

That's it — enjoy your meal!

Lobster Tails With Chunky Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions