Chef Barret’s Lobster Tail with Corn Salsa
June 9, 2017 |
Ingredients
2 Ears Fresh Corn
1/4 Cup Cilantro chopped
1 Red Pepper (Small Dice)
1 Red Onion (Small Dice)
5 Scallions chopped
1/4 cup EVOO
Pinch Salt
Pinch Pepper
2 Tbs Butter
1/2 Lemon
Directions
Cut back of lobster tail to the back fin and pull out meat. Let it rest on the shell. Place tail on warm grill at 350°F for approx 12 minutes, baste with 2 Tbsp of butter for an additional 2 minutes. Squeeze 1/2 lemon over tail to finish.
For Roasted Corn Salsa:
Bring water to a boil, add corn* for approx 3 minutes. While corn is boiling, mix small dice red peppers, onion, scallion, cilantro & EVOO in a medium size bowl. Remove corn from boiling water, drain thoroughly, and cut from cob 3/4 of the way to the ear and place kernels on a baking sheet with 1 ounce EVOO, salt and pepper and roast at 450°F for 5 minutes. Scrape cobs with knife. Add the cobb juice (corn milk) into mixing bowl. Remove corn from oven and mix together with other ingredients and serve.
