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Nutrition Facts
Serving Size 328 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 165 mg 55%
Sodium 850 mg 35%
Total Carbohydrate 15 g 5%
Dietary Fiber 9 g 36%
Sugars 4 g
Protein 25 g
Vitamin A 15% Iron 10%
Vitamin C 30% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Lobster Salad with Asparagus Ribbons and Avocado
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 lobster tails (4 oz. each), thawed
2 Tbsp olive oil
1/2 cup(s) cilantro
2 Tbsp lime, juiced
1/4 Tsp garlic powder
1/2 Lb asparagus, woody ends removed
1/2 red onions, diced fine
2 Large Hass avocado, diced
1/2 Tsp fine sea salt
1/2 Tsp black pepper
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Instructions

1
Preheat grill to medium-high.
2
Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears.
3
With your fingers, press shell halves of tails apart.
4
Remove digestive tract if visible.
5
Combine olive oil, cilantro, lime juice, and garlic powder.
6
Brush meat with 1/2 of the olive oil mixture.
7
Grill each lobster 4 to 5 minutes per side, just until meat is opaque. Remove from grill.
8
Remove meat from tails and cut into 1 inch pieces. Set aside.
9
To make asparagus ribbons use a vegetable peeler to shave asparagus strips from the root end to the tip. Continue until all asparagus is shaved.
10
Combine with lobster meat, red onion, and diced avocado. Season to taste, drizzle with remaining olive oil mixture and serve.

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