Broiled Lobster Tails with Caramelized Onion Pineapple Salsa

    Broiled Lobster Tails with Caramelized Onion Pineapple Salsa
    Melissa Guerra

    One might not think of a lobster dinner as quick and easy, but in reality a romantic dinner for two is only about 15 minutes away. Almost every grocery store has frozen Chilean lobster tails, which makes planning your meal easier as well.

    Before you dash out the door for work in the morning, simply move the frozen lobster tails from the freezer to the refrigerator. By the time you return home the lobster tails will be thawed and ready to cook.

    Once the lobster tail is thawed, you’ll need to prep the tail before cooking. Using a pair of poultry shears, carefully cut a line down the middle of the tail. Loosen the flesh of the lobster tail such that it separates from but remains inside the shell. This makes it easier to pry the delicious lobster meat out of its shell while dining.

    When making your salsa, make sure that the onions and pineapple are well caramelized. If you’ve never caramelized onions before, you might wonder if you are burning them. Don’t worry, you are not. That dark golden brown color is how you'll know the onions and pineapple are caramelizing properly. Also, if your dinner date really likes a spicy meal, you can add a second fresh habanero pepper. Make sure that the habanero is well minced, so that it combines smoothly and easily with the caramelized pineapple and onions.

    A lobster dinner definitely calls for a chilled bottle of bubbly, so we suggest a lovely Spanish cava to go with your meal. A quick salad and a side of buttered sugar snap peas complete the menu.

    Each serving is under 350 calories, and compared with a restaurant meal, fits every budget.

    Broiled Lobster Tails with Caramelized Onion Pineapple Salsa

    • 2 frozen lobster tails
    • 2 tablespoons of olive oil or butter
    • 1/2 large onion (thinly sliced)
    • 1 cup fresh pineapple (chopped)
    • 1 fresh habanero chile (minced)
    • *salt to taste

    Get the full recipe.

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