Packed with crispy pancetta, sweet corn, crisp bread crumbs and of course, tender lobster tail, our Grilled Lobster Salad is the epitome of summer grilling.

Packed with crispy pancetta, sweet corn, crisp bread crumbs and of course, tender lobster tail, our Grilled Lobster Salad is the epitome of summer grilling.

Course Main Course

Cuisine American

Keyword lobster salad, summer salad

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings (1 lobster tail)

Calories 200kcal

Author Nicole

Cost $60

Equipment

1 Grill
1 Mixing bowl

Ingredients

6 medium or 3 large lobster tails
2 tsp lemon zest
2 tbsp lemon juice
2 tsp dijon
2 tsp honey
2 tbsp olive oil
2 large garlic cloves, grated
1 tsp kosher salt
1/4 tsp black pepper
2 ears corn
3 oz diced pancetta
2 cups halved cherry tomatoes
3 heads romaine lettuce hearts, about 12 cups
1 cup garlic croutons

The Dressing

1/4 cup non-fat Greek yogurt
1/4 cup light mayo
1/4 cup lemon juice
1/4 cup fresh tarragon, roughly chopped
1/4 cup flat-leaf parsley, roughly chopped
1/4 cup fresh basil, roughly chopped
1 large garlic clove
1 tbsp olive oil
1 tsp kosher salt
1 tbsp dijon mustard
2-3 tbsp buttermilk to loosen up the dressing

Instructions

Use kitchen shears to cut a slit from the top of the hard exterior shell to the tail. Be sure you don’t cut through the meat or through the entire tip of the tail. Gently pull the shell apart exposing the meat underneath without cutting the meat. If needed you can cut two small horizontal slits at the tip of the tail to ease pulling the meat out. Pull the meat out from the shell using your fingers to loosen the flesh from the shell. Place the meat back in the shell so it has a layer of protection from the grill. This is a great tutorial.
Add the lemon zest, lemon juice, dijon mustard, honey, olive oil , salt and pepper to a large zip lock bag. Place the lobster tails in and seal.
Turn the grill on. While the grill heats, add a small skillet to the stove. Add the pancetta. Turn the flame on medium-high and render the fat out of the pancetta. When the pancetta is crisp, remove from the skillet and drain on paper towels.
While the pancetta cooks, drizzle the corn with olive oil. Sprinkle with salt and pepper. Wrap in foil. When the grill is hot, be sure to clean it very well. Add the corn. Cook for 15 minutes, turning every few minutes.
Make the dressing. While the corn starts to cook, add the Greek yogurt, light mayo, lemon juice, fresh tarragon, flat-leaf parsley, fresh basil, 1 large garlic clove, olive oil, salt, and dijon mustard to a food processor or high-powder blender. Pulse until the mixture starts to blend then power on high until the dressing is smooth. Add buttermilk a teaspoon at a time to loosen up the dressing. Season to taste with salt and pepper.
Grill the lobster. When the lobster has marinated for about 15 minutes, take it out of the marinade. Poke a metal skewer through the meat so it doesn’t curl up while cooking*. Season the lobster with salt and pepper. Spray the grill with non-stick cooking spray. Place the lobster on the grill, flesh side down. Cook for 1-2 minutes until the lobster releases from the grates. Flip and continue to cook the lobster tails until the shell is bright pink and the meat is white. When in doubt, use a meat thermometer. The flesh should register 135 degrees when it's done cooking.
Assemble. Set aside a handful of pancetta, corn and tomatoes for garnish. Add the romaine to a large platter or serving bowl. Drizzle in a little bit of dressing. Toss to combine. Add the remaining pancetta, corn, and tomatoes. Add more dressing as desired. Toss. Top the salad with the lobster tails. I like to leave them in the shells and serve them as is but you could split them in half lengthwise or take the meat out and toss in the salad. Sprinkle with remaining tomatoes, corn and pancetta. Remove the croutons or crostini from the bag. Add to a ziplock back and crush with a rolling pin. Alternatively, you can simply crush them with your hands and sprinkle over the salt. Garnish with plenty of freshly cracked black pepper.

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