- 3 nectarines, diced
- 1 avocado, diced
- 1 scallion, sliced
- 1 tablespoon lime juice, plus lime wedges for garnish
- 1 teaspoon kosher salt, divided
- Freshly ground pepper, to taste
- 3 lobster tails, fresh or frozen, thawed (8 ounces each)
- 2 teaspoons extra-virgin olive oil
Preheat grill to medium-high.
Toss nectarines, avocado, scallion, lime juice, 1/2 teaspoon salt and pepper in a medium bowl.
Lay lobster tails on a cutting board with the soft side of the shell facing up. Cut the tails in half lengthwise starting from the fan. Run your fingertips along the inside of the shell to loosen meat from shell. Brush the meat with oil and sprinkle with the remaining 1/2 teaspoon salt.
Lay the tails on the grill, cut-side down, and cook until the meat is lightly charred and the shell is beginning to turn red, 5 to 6 minutes. Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more. Remove the lobster meat from the shells and serve with the nectarine salad.
- Serving: Per serving
- Calories: 179
- Carbohydrates: 18g
- Fat: 8g
- Protein: 11g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 32mg
- Potassium: 637mg
- Sodium: 761mg
- Exchanges: 1 fruit, 1 vegetable, 4 lean meat
- Carbohydrate Servings: 1