Sunday Supper: Grilled Lobster Tails With Warm Farr

Name: Sunday Supper: Grilled Lobster Tails With Warm Farro, Roasted Corn And Tomato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn; Olive oil; Kosher salt and cracked black pepper; 1/4 cup cider vinegar; 3 tablespoons olive oil; 1 teaspoon Dijon mustard; 1 cup farro, cooked according to package directions; 1 pint cherry tomatoes, halved; 4 sprigs of thyme, leaves plucked off; 4 lobster tails

Servings: persons

1
Preheat your grill or grill pan. Shuck both ears of corn and drizzle with olive oil, salt and pepper. Grill until some of the kernels begin to char, about 6 minutes. Remove from grill.
2
Whisk together vinegar, olive oil and Dijon mustard, and season with salt and pepper. Toss dressing with farro and cherry tomatoes (and leaves from thyme springs) and set aside.
3
Split your lobster tails in half by slicing through the underside. If possible, try and keep back half of shell partially connected. Season with olive oil, salt, and pepper, and place on grill, shell side down. Grill until shell becomes pinkish red, 4-7 minutes. Flip and cook until lobster is cooked but not too firm, 2-6 minutes. Serve farro salad topped with lobster tail with a tall glass of sparkling wine.

151

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

You need 10 ingredients. The key ingredients include: 2 ears corn, Olive oil, Kosher salt and cracked black pepper, 1/4 cup cider vinegar, and more.

Yes, Sunday Supper: Grilled Lobster Tails With Warm Farro, Roasted Corn And Tomato Salad Recipe 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!

Sunday Supper: Grilled Lobster Tails With Warm Farro, Roasted Corn And Tomato Salad Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions