Okay, I know it's almost Christmas and you're wondering, "why would I eat lobster during the holiday season?" But believe me, seafood is quite the popular dish during the holidays, especially for Italian families. When I lived in Boston I used to attend Chuck & Sheila's (who are of Italian descent) annual Christmas party and I looked forward to their celebration of the 7 fishes. I still don't quite understand where that tradition came from, but this recipe is quite good because it's easy and, come on, who doesn't like lobster? Basically we cook our lobster in Baja California like this all the time and I'm pretty sure you can try this with Maine lobster (I haven't yet), but just make sure you use kitchen shears or a cleaver to cut the tails in half. Lightly char green onions alongside the tails on the grill. Serve with ice-cold Mexican beer, but champagne works too!
INGREDIENTS (serves 6)
- 6 (8-ounce) rock or spiny lobster tails
- 12 green onions
- Cooking spray
- 1 tablespoon grated orange rind
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- Dash of hot sauce
- 1 garlic clove, minced
- 2 tablespoons butter, melted
- Flour tortillas
- Mexican rice and beans, baby!
- Preheat grill.
- To prepare lobster, cut each lobster tail in half lengthwise. Coat lobster tails and onions with cooking spray. Place lobster tails, cut sides down, on grill rack coated with cooking spray; grill 3 minutes. Turn lobster; grill 5 minutes. Place onions on grill rack; grill 3 minutes or until tender.
- To prepare sauce, combine rind and next 7 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Gradually add butter, stirring constantly with a whisk. Drizzle sauce over cut sides of lobster tails.
- Warm the tortillas and serve with lobster and lime wedges, if desired, and the rice and beans on the side. Happy Holidays!