Directions
Prep Time
15 minutes
Cook Time
10 minutes
Ready in
25 minutes
- Preheat grill to high (400°F to 450°F). In an 8x8-inch foil pan combine yellow and red tomatoes, basil, garlic and 3 tablespoons of the butter. Set aside.
- Using kitchen shears, cut each lobster tail in half lengthwise, cutting through the shell and meat. Separate meat from shell, keeping meat inside shell. Thread a skewer through each split tail to keep it from curling as it cooks.* Drizzle each tail with remaining butter, and sprinkle with Parmesan?herb seasoning.
- Place lobster tails on grill, meat side down. Place pan with tomatoes on grill. Grill, uncovered, 4 to 5 minutes per side or until lobster is opaque and tomatoes are softened.
- Remove lobster and pan from grill. Place lobster tails on individual plates, spoon tomatoes on lobster, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 414, Calories Fat 154, Total Fat 17g, Saturated Fat 9g, Cholesterol 308mg, Sodium 1016mg, Carbohydrate 8g, Protein 55g
Serving Size | 1 |
Calories | 414 |
Calories Fat | 154 |
Calories (fat) extra | 37 |
Total Fat | 17g |
Total Fat (extra) | 27 |
Saturated Fat | 9g |
Saturated Fat (extra) | 48 |
Cholesterol | 308mg |
Cholesterol (extra) | 103 |
Sodium | 1016mg |
Sodium (extra) | 42 |
Potassium | 1214mg |
Carbohydrate | 8g |
Carbohydrate (extra) | 3 |
Fiber | 1g |
Fiber (extra) | 6 |
Protein | 55g |
Vitamin A | 1190IU |
Vitamin A (extra) | 24 |
Vitamin C | 22mg |
Vitamin C (extra) | 38 |
Iron | 1mg |
Iron (extra) | 9 |