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Grilled lobster and peaches with lemon and pink pepper

Grilled lobster and peaches with lemon and pink pepper

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 260
  • Lipides 14 g 22 %
    • Saturated fat  2 g
    • ++ Trans fat 0 g 10 %
  • Cholesterol 55 mg
  • Sodium  300 mg 13 %
  • Carbohydrate 18 g 6 %
    • Fibre  3 g 12 %
    • Sugars  13 g
  • Protein 18 g
    • Vitamin A 6 %
    • Vitamin C 15 %
    • Calcium 6 %
    • Iron 8 %
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Recipe details

Ingredients

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Directions

  1. Preheat barbecue at medium-high heat.
  2. In a large pot, bring 6 litres (24 cups) of water to a boil. Add 75 mL (1/3 cup) salt.
  3. Plunge lobsters one by one into the water, head first and tail folded under. Cook for 10 minutes once water has returned to a boil, and then cool quickly in cold water. Drain. Cut lobsters in half lengthwise and break claws.
  4. Reserve. In a bowl, combine olive oil, green onion, lemon zest, rice vinegar and pink pepper. Place half lobsters, cut side down, directly on oiled barbecue rack. Add claws and peach wedges. Bake lobsters, with the lid closed, for 2 to 4 minutes. Turn claws and peaches halfway through cooking. Season with salt and drizzle vinaigrette over lobster halves and peach wedges.
  5. Serve on a bed of young greens.

Variation: Use this vinaigrette as an accompaniment for white fish or poultry.

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