Cedar-Planked Lobster Tails with Corn-Smoked Chile Relish

You can never have too many main course recipes, so give Cedar-Planked Lobster Tails with Corn-Smoked Chile Relish a try. This recipe makes 4 servings with 336 calories, 17g of protein, and 17g of fat each. For $7.3 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 7 people were impressed by this recipe. A mixture of vegetable oil, chipotle puree, fresh cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Overall, this recipe earns a solid spoonacular score of 54%. Similar recipes include Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish, Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish, and Smoked Lobster Tails.

Servings: 4

Preparation duration: 35 minutes

Cooking duration: 100 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the relish1. Heat your grill to medium-high.2. Place the wet corn on the grill, close the grill hood, and cook, turning once, for 15 to 20 minutes until steamed through and hot but still crisp (test by carefully piercing with a knife).3. When the corn is cool enough to handle, strip off the husks and cut the kernels from the corncobs by standing them on end in a large bowl and cutting downward with a small knife. Place in a medium bowl and add the onion. Whisk the chipotle, lime juice, and oil together in a small bowl and pour over the corn mixture. Mix in the cilantro and parsley and season to taste with salt and pepper. Cover and refrigerate for at least 1 hour before serving. (The relish can be made a few hours in advance, covered, and kept refrigerated.)Make the lobster4. Heat your grill to medium-high.5. Remove the planks from the water and place them on the grill to heat. Brush the lobster tails with oil and season with salt and pepper.6. Arrange the tails meat side down on two of the planks (leave the planks on the grill). Using tongs, place the two remaining planks on top (the planks will be hot). Close the grill hood and cook until just cooked through, 12 to 15 minutes. Remove to a platter and top with corn relish. Serve immediately.

 

Step by step:

1. Make the relish

2. Heat your grill to medium-high.

3. Place the wet corn on the grill, close the grill hood, and cook, turning once, for 15 to 20 minutes until steamed through and hot but still crisp (test by carefully piercing with a knife).

4. When the corn is cool enough to handle, strip off the husks and cut the kernels from the corncobs by standing them on end in a large bowl and cutting downward with a small knife.

5. Place in a medium bowl and add the onion.

6. Whisk the chipotle, lime juice, and oil together in a small bowl and pour over the corn mixture.

7. Mix in the cilantro and parsley and season to taste with salt and pepper. Cover and refrigerate for at least 1 hour before serving. (The relish can be made a few hours in advance, covered, and kept refrigerated.)Make the lobster

8. Heat your grill to medium-high.

9. Remove the planks from the water and place them on the grill to heat.

10. Brush the lobster tails with oil and season with salt and pepper.

11. Arrange the tails meat side down on two of the planks (leave the planks on the grill). Using tongs, place the two remaining planks on top (the planks will be hot). Close the grill hood and cook until just cooked through, 12 to 15 minutes.

12. Remove to a platter and top with corn relish.

13. Serve immediately.

Nutrition Information:

covered percent of daily need