1 scallion (red onion is a good substitute)
Juice of 3 limes
2 tbsp. extra-virgin olive oil
½ tsp. sea salt
¼ tsp. chopped, seeded jalapeño pepper
4 lobster tails
- In a food processor, puree peaches, scallion, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon sea salt and jalapeño pepper. Transfer to a medium bowl and set aside.
- Heat grill to medium-high. In a small bowl, whisk remaining lime juice, olive oil, and salt together.
- Split lobster tails lengthwise, remove membrane if desired, and brush meat with the lime-oil glaze.
- Place lobsters on grill, meat side down, and roast for 4 minutes; turn over to shell side and grill until meat is opaque and cooked through, 4 to 5 minutes more. Transfer to a platter, garnish with lime wedges, and serve with reserved peach sauce.
*This recipe is great using chicken instead of the lobster.