Grilled Lobster with Watercress

Instructions

1. 1

   Prepare the tarragon butter by combining softened butter, fresh tarragon, minced garlic, and 2 tablespoons of lemon juice in a small bowl. Season with a pinch of salt and pepper, then set aside.

   Tip: Make the compound butter up to 2 hours ahead and refrigerate until needed.

2. 2

   Pat the lobster tail meat dry with paper towels. Brush the flesh side generously with the tarragon butter mixture, reserving some for basting during cooking.

   Tip: Dry lobster ensures better browning and prevents steam from cooking unevenly.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: If using a charcoal grill, arrange coals to one side for medium-high indirect heat.

4. 4

   Place lobster tails shell-side down on the grill. Cook for 6-7 minutes until the shells turn bright red and the meat becomes opaque.

   Tip: Do not flip the tails; grilling shell-side down protects the delicate meat.

5. 5

   While lobster grills, whisk together olive oil, remaining lemon juice, and white wine vinegar in a large bowl. Add sliced shallots and season with salt and pepper.

   Tip: This quick vinaigrette dressing takes just minutes to prepare.

6. 6

   Add fresh watercress to the vinaigrette bowl and toss gently to coat just before serving, ensuring the greens remain fresh and crisp.

   Tip: Dress the salad immediately before plating to maintain the watercress's peppery crunch.

7. 7

   Transfer grilled lobster tails to serving plates with shell-side up. Divide the watercress salad among plates, positioning it alongside the lobster.

   Tip: The warm lobster and cool, peppery watercress create a beautiful contrast in temperature and flavor.

8. 8

   Drizzle any remaining tarragon butter over the grilled lobster flesh and serve immediately with extra lemon wedges on the side.

   Tip: Serve with crusty bread to capture every drop of the aromatic butter.