1. In large bowl, whisk lemon juice, orange juice, lemon zest, orange zest and ¼ teaspoon fresh ground pepper; whisking constantly, slowly drizzle in oil until emulsified. With scissors, cut underside of tails lengthwise down center; with fingers, spread apart slightly to expose meat. Transfer ½ the lemon juice mixture to small bowl; brush over meat and let stand 20 minutes.
2. Prepare outdoor grill for direct grilling over medium-high heat. Place tails, cut side up, on hot grill rack; cover and cook 10 minutes or until meat turns opaque throughout and internal temperature reaches 145°, turning once.
3. Add arugula, pecans and radishes to remaining lemon juice mixture; toss. Makes about 8 cups.
4. Serve arugula salad topped with lobster tails and strawberries.
- Approximate nutritional values per serving (1 lobster tail, 2 cups salad):
- 21 g Fat
- 61 mg Cholesterol
- 358 mg Sodium
- 11 g Carbohydrates
- 3 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 20 g Protein
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Nutritional Information
- Approximate nutritional values per serving (1 lobster tail, 2 cups salad):
- 21 g Fat
- 61 mg Cholesterol
- 358 mg Sodium
- 11 g Carbohydrates
- 3 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 20 g Protein
Directions
1. In large bowl, whisk lemon juice, orange juice, lemon zest, orange zest and ¼ teaspoon fresh ground pepper; whisking constantly, slowly drizzle in oil until emulsified. With scissors, cut underside of tails lengthwise down center; with fingers, spread apart slightly to expose meat. Transfer ½ the lemon juice mixture to small bowl; brush over meat and let stand 20 minutes.
2. Prepare outdoor grill for direct grilling over medium-high heat. Place tails, cut side up, on hot grill rack; cover and cook 10 minutes or until meat turns opaque throughout and internal temperature reaches 145°, turning once.
3. Add arugula, pecans and radishes to remaining lemon juice mixture; toss. Makes about 8 cups.
4. Serve arugula salad topped with lobster tails and strawberries.