Every once in a while I like to treat myself to a nice, fancy dinner. After a long and tough day, there is no better way to end the night with a great dish and a glass of wine. This recipe quickly became one of my favorites the second I took my first bite. A wonderful array of flavors in one dish that won't make your body hate you after indulging the dish. The beauty of this recipe is that you have the freedom to add whatever you would like to this dish and give it a unique twist. Enjoy!
Grilled Lobster Salad with Edelweiss Tarragon Cream Dressing
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
-
Salt and white pepper, to taste
4 lobster tails (approx. 1/4 lb each) in shells**
1 head butter lettuce
1 medium avocado, cut into ½ cubes
1 yellow bell pepper, coarsely chopped
1 red onion, coarsely chopped
1 pack cherry tomatoes, cut into quarters
Directions:
1. Add Edelweiss Tarragon Cream Dressing to medium bowl. Season dressing to taste with salt and pepper; set aside 1/4 cup for marinade.
2. Prepare grill for medium-high heat.
3. Spoon some marinade on lobster meat and place meat side down on grill.
4. Grill lobster tails for 8-10 minutes on each side, until meat is opaque (white/pink in color) and can be pulled easily from shell.
5. On 4 serving plates, place butter lettuce leaves as bed for salad.
6. Remove meat from lobster shell, and cut in half lengthwise.
7. Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion
8. Drizzle each serving with dressing; pass additional dressing on the side.
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