Grilled Lobster Salad

Incredibly simple, healthy and delicious. The perfect appetizer for any dinner party.


  • 1 lobster tail
  • cherry tomatoes
  • parsley
  • cilantro
  • olive oil
  • lemon juice
  • thyme
  • baby greens (or other greens -spinach, arugula, etc)
  • salt and pepper


Get the charcoal going while you prep the lobster. 

Slice the lobster tail lengthwise, with the shell on. Use the back of a chef’s knife to push down and break through the shell. Right before you place the lobster on the grill, season it with salt and pepper (optional) to taste.

When the charcoal is burning bright red/orange with low flames (1-2 inches tall), it’s time to add the lobster. Place the lobster tail halves in, 1 – 2 inches away from the fire, shell side down.

Grill for 3 – 5 minutes before turning. You’ll know when to turn because the shell turns bright red and the lobster meat begins turning white. Flip the lobster to give the meat side some grill marks. Cook on the meat side for 60 seconds until the grill marks are achieved.

The Vinaigrette

Mix 2 parts olive oil, one part lemon juice in a bowl. Add equal quantities of chopped parsley and cilantro (about 3/4 of what you used for the olive oil) and mix well. For a spread-like vinaigrette, finish off in the food processor.

The Plating

Spread the vinaigrette on the bottom of the plate. Add the lobster out of the shell and chopped into bite size pieces. Add some cherry tomatoes, sliced lengthwise, then garnish with thyme and micro herbs with a drizzle of extra virgin olive oil.

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