Grilled Lobster Tails with Potato & Green Bean Salad by @dennistheprescott

35 min
Hard

4 servings

🧄

9 g

Garlic Cloves

🐟

15 ml

Anchovies

🫙

15 ml

Capers

🟡

10 ml

Dijon Mustard

🍷

45 ml

Red Wine Vinegar

🍁

22 ml

Maple Syrup

🫒

110 ml

Olive Oil

🍋

0.5

Lemon Juice

🥔

910 g

Baby Potatoes

🫛

450 g

French Green Beans

🌿

10 g

Chives

🌱

6 g

Basil Leaves

🥚

200 g

Eggs

🧂

6 g

Sea Salt

🌶️

1 g

Black Pepper

🦞

900 g

Lobster Tails

🫒

2 tbsp

Olive Oil

🍋

1 lemon

Lemon Zest

Preparation Steps

  1. Step 1/15

    Halve 2 lb baby potatoes and boil them in salted water until fork-tender, about 15 to 20 minutes.

    baby potatoes
    sea salt
    🍲large pot
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Steam 1 lb French green beans until bright green and still firm, about 4 to 5 minutes.

    🫛French green beans
    🍲large pot
    🧺steamer basket

  3. Step 3/15

    Soft-boil 4 eggs for about 7 minutes, then cool, peel, and halve them.

    eggs
    🍲large pot
    🔪chef's knife
    🪵cutting board

  4. Step 4/15

    Preheat the outdoor grill to high heat, about 450°F to 500°F (230°C to 260°C).

  5. Step 5/15

    Combine the minced garlic, minced anchovies, chopped capers, Dijon mustard, red wine vinegar, and maple syrup in a large bowl.

    garlic
    anchovies in oil
    capers
    🟡Dijon mustard
    red wine vinegar
    maple syrup
    🥣large bowl
    🥄whisk
    🥄measuring spoons

  6. Step 6/15

    Whisk the dressing ingredients together, then slowly drizzle in 1/3 cup olive oil while whisking until emulsified.

    olive oil
    🥣large bowl
    🥄whisk
    🥛measuring cup

  7. Step 7/15

    Whisk the juice from 1/2 lemon into the dressing and season the dressing with sea salt and cracked black pepper.

    lemon
    sea salt
    cracked black pepper
    🥣large bowl
    🥄whisk
    🔪chef's knife
    🪵cutting board

  8. Step 8/15

    Add the cooked baby potatoes to the dressing and toss until evenly coated.

    baby potatoes
    🥣large bowl
    🥢tongs

  9. Step 9/15

    Add the steamed French green beans, minced chives, and minced basil leaves, then toss gently and set the salad aside.

    🫛French green beans
    chives
    basil leaves
    🥣large bowl
    🥢tongs

  10. Step 10/15

    Brush the flesh of 4 halved lobster tails with 2 tbsp olive oil and season with grated zest from 1/2 lemon.

    New Brunswick lobster tails
    olive oil
    lemon
    🧀microplane grater
    🔪chef's knife
    🪵cutting board

  11. Step 11/15

    Season the lobster tails generously with sea salt and cracked black pepper.

    New Brunswick lobster tails
    sea salt
    cracked black pepper

  12. Step 12/15

    Grill the lobster tails flesh-side down over high heat for 2 minutes.

    New Brunswick lobster tails
    🥢tongs

  13. Step 13/15

    Flip the lobster tails and grill for 5 to 7 minutes, until the meat is opaque and just cooked through.

    New Brunswick lobster tails
    🥢tongs

  14. Step 14/15

    Arrange the potato and green bean salad on a serving platter with the halved eggs and grilled lobster tails.

    eggs
    New Brunswick lobster tails
    🍽️serving platter
    🥢tongs

  15. Step 15/15

    Garnish the platter with additional chives and basil, then serve immediately.

    chives
    basil leaves
    🍽️serving platter

Composition

Ingredients

Types

Condiments, Sweeteners, Oils, Vegetables, Herbs, Eggs, Seasonings

Ingredients

Garlic cloves, Anchovies, Capers, Dijon mustard, Red wine vinegar, Maple syrup, Olive oil, Lemon juice, Baby potatoes, French green beans, Chives, Basil leaves, Eggs, Sea salt, Black pepper, Lobster tails, Lemon zest

Allergens

Mustard, Sulfites, Eggs

Dietetics

Dietary regimen

Gluten-free, Pescatarian, Mediterranean diet

Calories

735 kcal

Macro nutrients

Protein: 48g, Total fat: 35g, Saturated fat: 6g, Carbohydrates: 59g, Dietary fiber: 9g, Sugars: 10g, Cholesterol: 395mg

Nutritional Information

Minerals

Sodium: 1220mg, Potassium: 1580mg, Calcium: 145mg, Iron: 4.8mg, Magnesium: 125mg, Zinc: 5.7mg, Selenium: 109mcg

Vitamins

Vitamin C: 40mg, Vitamin A: 135mcg RAE, Vitamin B12: 7.2mcg, Vitamin D: 2.1mcg, Folate: 135mcg DFE

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

large pot, steamer basket, large bowl, whisk, chef's knife, cutting board, measuring spoons, measuring cup, tongs, microplane grater, serving platter

Appliances

outdoor grill, stovetop

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Summer, Al fresco dining, Outdoor entertaining, Dinner party, Weekend meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Canadian, Maritime Canadian, North American

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Tender, Juicy, Creamy, Firm, Crisp, Soft

Flavors

Savory, Briny, Tangy, Herbal, Sweet, Smoky, Umami, Citrusy

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave lobster or egg salad out longer than 2 hours), fridge : 2 days (Store in an airtight container at 40°F (4°C) or below,Store lobster and salad separately for best quality,Reheat lobster gently before serving), freezer : 60 days (Freeze cooked lobster meat in an airtight freezer-safe container,Do not freeze dressed potato and green bean salad or soft-boiled eggs)