Lobster with Grilled Strawberries, Meyer Lemon and Tarragon

Sweet lobster, slightly smoky crisp berries, mild acid from the lemon, buttery richness from the olive oil and wonderful aromatics from the herbs.

Serves 4 - 6 people

Ingredients

2 medium-sized lobster tails
2 teaspoons extra virgin olive oil

½ pint strawberries, tops removed
pinch granulated sugar
1 ripe meyer lemon

1 teaspoon chopped tarragon
1 teaspoon chopped chives
sea salt
cracked black pepper

Special Tools

kitchen shears
wooden skewers for grilling strawberries
small grill or grill plate

Instructions

Turn on the grill, clean the rods and brush with oil. Soak the wooden skewers in water to prevent burning.

Bring a medium size pot of water to a full simmer. Add the lobster tails and cook for 12 to 15 minutes. Take out and let cool in the shell. Using shears, cut out the meat. Cut lobster into medallions about ½ inch thick and toss with the olive oil, salt and pepper. In another bowl, toss the strawberries with the olive oil, sugar and juice from half the lemon. Thread a few berries on a skewer and place on the grill. Turn frequently and cook briefly, about two minutes. Remove berries from grill and cut in half.

For the presentation, alternate the lobster medallions with the strawberries in the lobster shell. Drizzle with some fresh lemon juice on top, and garnish with the tarragon and chives.