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Categories: Appetizers, Fish and shellfish, Grilled, Quick and easy

Lobster martini

Lobster martini
Genaro Molina / Los Angeles Times

Too often lobster is covered with a heavy dressing or sauce. But just a little lemon or lime juice will bring out its sweet flavor. In this dish, skip the sauce and stay light. Serve the salad in martini glasses ... Read more

Total time: 25 minutes | Serves 4
  • 2 lobster tails, about 1/2 pound each
  • 2 teaspoons olive oil
  • Salt
  • 4 leaves lettuce
  • 1 avocado, cut into quarters
  • 1 plum tomato, minced
  • 1 small ear corn, cooked, kernels cut from cob
  • 1/4 cup minced cilantro
  • 4 lemon wedges
  • 4 lime wedges
  • 4 pimento-stuffed olives

Step 1Heat the grill to medium-high.

Step 2Cut the lobster tails in half lengthwise. Brush all sides of the tails with the olive oil. Grill the tails flesh side down for 5 minutes. Turn and grill until the lobster is opaque in the center, about 5 minutes. When cool enough to handle, remove the lobster meat from the shells and cut into 1-inch chunks. Lightly season with salt.

Step 3Line 4 martini glasses with a lettuce leaf. Stand an avocado quarter in each glass. Divide the lobster among the glasses. Top the lobster with the tomato, corn and cilantro. Thread each of 4 small wooden skewers with a lemon wedge, lime wedge and olive. Garnish each glass with a skewer.

Each serving:
152 calories; 362 mg sodium; 41 mg cholesterol; 7 grams fat; 1 gram saturated fat; 10 grams carbohydrates; 13 grams protein; 2.42 grams fiber.
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