Grilled Lobster Tails with Pesto

🧂 Ingredients

• 4 lobster tails

  uncooked and thawed (5-6 ounces)
• For pesto:
• 1 cup cilantro
• 1 cup flat-leaf parsley
• ⅓ cup olive oil
• 1/4 cup toasted pepitas
• 1 clove garlic

  peeled and roughly chopped
• 1/2 teaspoon coarse salt
• 1/4 teaspoon chili pepper flakes
• Pinch of black pepper

  optional

Instructions

• 1 Place cilantro, parsley, pepitas, garlic, pepper flakes, salt, and black pepper
  into a food processor. Secure lid and begin processing. Slowly pour in olive oil
  through the top. Check for consistency and add another 1-2 tablespoons of olive
  oil if needed. The mixture should have a pureed texture. Taste for salt content
  and add a little more if needed. Set aside.
• 2 Preheat grill for medium heat.
• 3 Place lobster tails onto a cutting board. Using sharp kitchen shears, cut each
  one down the center lengthwise to create two halves. Briefly rinse under cold
  water to remove any debris and blot dry with paper towels. Spoon about 1 1/2 to
  2 tablespoons of pesto onto the exposed flesh side of each halved tail.
• 4 Add lobster tails onto the grill, shell side down. Close the lid and let them
  cook for 8-10 minutes, or until the shells turn pink and the flesh has an
  internal temperature of 140 degrees F.
• 5 Once cooked, remove the lobster from the grill and place it onto a serving dish.
  Spritz with a bit of fresh citrus juice (lime if using cilantro, lemon if you
  are using just flat-leaf parsley). Enjoy!

Nutrition Info