Sunday Supper: Grilled Lobster Tails with Warm Farro, Roasted Corn and Tomato Salad

Name: Sunday Supper: Grilled Lobster Tails with Warm Farro, Roasted Corn and Tomato Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 pint cherry tomatoes, halved; 59 milliliters cider vinegar; 237 milliliters farro, cooked according to package directions; 1 teaspoon Dijon mustard; 2 ears corn; 4 servings Kosher salt and cracked black pepper; 4 lobster tails; 3 Tbsps olive oil; 4 sprigs thyme, leaves plucked off

Sunday Supper: Grilled Lobster Tails with Warm Farro, Roasted Corn and Tomato Salad is a dairy free and pescatarian main course. One portion of this dish contains roughly 14g of protein, 12g of fat, and a total of 255 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is perfect for The Fourth Of July. A mixture of thyme, cider vinegar, kosher salt and cracked pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert.

Instructions

Preheat your grill or grill pan. Shuck both ears of corn and drizzle with olive oil, salt and pepper. Grill until some of the kernels begin to char, about 6 minutes.

Ingredients you will need

Salt And Pepper

Corn On The Cob

Olive Oil

Equipment you will use

Grill Pan

Grill

Remove from grill.

Equipment you will use

Grill

Whisk together vinegar, olive oil and Dijon mustard, and season with salt and pepper. Toss dressing with farro and cherry tomatoes (and leaves from thyme springs) and set aside.

Ingredients you will need

Cherry Tomato

Salt And Pepper

Dijon Mustard

Olive Oil

Vinegar

Farro

Thyme

Equipment you will use

Whisk

Split your lobster tails in half by slicing through the underside. If possible, try and keep back half of shell partially connected. Season with olive oil, salt, and pepper, and place on grill, shell side down. Grill until shell becomes pinkish red, 4-7 minutes. Flip and cook until lobster is cooked but not too firm, 2-6 minutes.

Ingredients you will need

Lobster Tails

Olive Oil

Lobster

Pepper

Salt

Equipment you will use

Grill

Serve farro salad topped with lobster tail with a tall glass of sparkling wine.

Ingredients you will need

Sparkling Wine

Lobster Tails

Farro

Equipment

Grill Pan

Grill

Whisk

Ingredients

Servings:

1pint

cherry tomatoes, halved 59milliliters

cider vinegar 237milliliters

farro, cooked according to package directions 1teaspoon

Dijon mustard 2

ears corn 4servings

Kosher salt and cracked black pepper 4

lobster tails 3Tbsps

olive oil 4sprigs

thyme, leaves plucked off

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Etienne Boileau Chablis. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 21 dollars per bottle.