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Chef Barret’s Lobster Tail with Corn Salsa

June 9, 2017 | Main Entree



8 Oz Lobster tail

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 Tbsp Butter

1/2 Lemon


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.

Cold Water Lobster Tail


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