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.
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.
Add arugula, pecans and radishes to remaining lemon juice mixture; toss. Makes about 8 cups.
Serve arugula salad topped with lobster tails and strawberries.
Ingredients
Directions
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.
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.
Add arugula, pecans and radishes to remaining lemon juice mixture; toss. Makes about 8 cups.
Serve arugula salad topped with lobster tails and strawberries.