Recipe: Cedar-planked lobster tails with spicy lemon jalapeño vinaigrette
- 1 jalapeno pepper
- ½ tsp finely grated lemon zest
- 2 tbsp lemon juice
- 2 tbsp unseasoned rice wine vinegar
- 1 tsp granulated sugar
- ⅓ cup good quality olive oil, plus more for grilling
- 6 uncooked lobster tails (7 to 8 oz each),
- Halved lengthwise
- 2 untreated cedar planks (7" x 14" or similar), soaked in water for 2 hours
1 Preheat the grill to medium-high. Place the pepper on the hot grill and cook until charred on all sides, about 6 minutes. Let cool, then remove the charred skin from the jalapeno and cut the pepper in half, discarding the seeds. Finely dice the jalapeno.
2 Place the diced pepper in a jar with a tightly fitting lid. Add the lemon zest, lemon juice, vinegar and sugar; cover and shake well to blend. Add the oil and replace the lid. Shake the mixture again until emulsified. Season to taste with salt and pepper. Set aside.
3 Brush the cut side of the lobster tails lightly with olive oil and season with salt and pepper. Place the cedar planks on the grill, close the lid and heat for 4 minutes. Arrange the lobster tails, cut side down, on top of the planks. Close the lid of the grill and cook until meat is opaque, not transparent, and firm to the touch, about 8 to 10 minutes.
4 Serve the lobster tails with a drizzle of the lemon jalapeno vinaigrette on top and more on the side for dipping.
Tip: Cedar planks can be found in the fish department at most grocery stores. Soak them before use by fully submerging the planks in cold water for at least 2 hours or overnight.
Makes 6 servings.