A simple citrus sauce complements grilled lobster tails in this fresh and easy summer dish. Serve with warmed tortillas and a cold beer for the ultimate Baja-style menu addition.
- 6 (203962) Maris Whole Cooked CV Lobster
- 12 green onions
- 1 tbsp grated orange rind
- 2 tbsp fresh orange juice
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ teaspoon salt
- Dash (753) MasterFoods Hot Chilli Sauce
- 1 garlic clove, minced
- 2 tbsp (6959) Anchor Unsalted Butter
- 6 (35253) Mission Flour Tortillas 6”
- Lime wedges
1. Grill the lobsters
Coat lobster tails and onions with cooking spray. Place lobster tails, cut side down, on grill rack coated with cooking spray and grill for 3 minutes. Turn lobster and grill for another 5 minutes. Place onions on grill rack and grill for 3 minutes or until tender.
2. To make the sauce
Combine rind, juices, olive oil, oregano, salt, chilli sauce and garlic in a medium bowl, stirring well with a whisk. Gradually add butter, stirring constantly with a whisk.
3. To serve
Warm the tortillas. Drizzle sauce over cut sides of lobster tails and serve with lime wedges.
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