The third seafood recipe contest top 5 recipe! And these were grilled perfectly and tasted wonderful. The sauce was really spicy, I didn’t remove the seeds from the chili pepper, and it complemented the sweetness of the lobster perfectly. Another recipe you should all try! Thanks, Dan.
GRILLED LOBSTER TAILS WITH FRESH AND SPICY PUREE
2 large plum tomatoes, halved lengthwise
1 small onion, quartered
1 jalapeno, halved
2 cloves garlic, peeled
1/4 cup(s) chopped fresh cilantro (leaves and stems)
2 T low-sodium soy sauce
olive oil spray
salt and pepper
2 lobsters tails
Toss tomatoes, onion, pepper, and garlic in a large bowl and spray with olive oil spray. Season with salt and pepper. Arrange mixture on a rimmed baking sheet and roast at 450, stirring occasionally, for 30 minutes. Remove pan from oven and let vegetables cool. Put the vegetables in a food processor with the cilantro and process til it resembles a coarse puree. Add the soy and process til smooth. Place lobster halves cut side up in a large baking dish. Spoon half of the sauce over lobsters. Cover loosely with plastic wrap and refrigerate for 1 hour. Prepare your grill or grill pan by spraying with olive oil spray and heating to medium heat. Turn lobster over and let sauce extra drain off. Put them cut side down on the grill, and cook for 5 minutes. Flip them and cook for another 5 minutes or until cooked. Serve with the remaining sauce.