Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 326,595 strong:

Register Today!

Grilled Lobster Tail with Arugula and Sherry-Ginger Vinaigrette

Grilled Lobster Tail with Arugula and Sherry-Ginger Vinaigrette

Grilled Lobster Tail with Arugula
& Sherry-Ginger Vinaigrette

I was recently asked by Dancing Spoon’s own, J. Michael Wheeler, “Are the lobsters still as good when they're shedding and have soft shells? And are summer lobsters as good as cold weather lobsters?” I know some people that disagree with me but I have never tasted anything as sweet and tender as a Maine lobster in the summer that is shedding. And, they are easier to eat because you can break the soft, cooked lobster shells with your hands.

My friends just arrived this week for a visit from New Haven, CT. We treated them to lobsters just caught from a local lobsterman and friend. We ate them the old fashioned way: with lots of newspapers on the table, paper towels galore, fresh picked corn on the cob and melted, salted butter. We finished it off with my new Blueberry Cake recipe. The consensus was — sweet, tender, and just keep them coming!

I bought extra lobsters to test for this new recipe below, which we had for lunch. The sherry really adds another level of richness to this already decadent crustacean. YUM!!!

Grilled Lobster Tail with Arugula and Sherry-Ginger Vinaigrette
Serves 2
Ingredients
2 live lobsters, 1 ¾ pounds
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 teaspoons sherry
1 teaspoon honey
1 garlic clove, minced
1 tablespoon fresh ginger, grated
1/3 cup Extra Virgin Olive Oil
4 cups arugula

Directions

1. In large pot, bring two gallons of water to a boil. Parboil lobsters, covered, for five minutes.
2. Remove lobsters from pot, cool slightly. Break off whole tail from body, take tail fins off and push lobster meat out through tail shell. (Shell remaining lobster meat and set aside for a lobster roll meal or nibbling.)

Preheat grill to medium. Spray racks with cooking spray.

3. Combine vinegar, mustard, sherry, honey, garlic, ginger in a small bowl and stir. Whisk olive oil into bowl to slightly thicken.
4. Baste each lobster tail with 1 tablespoon Sherry Ginger Vinaigrette.
5. Grill lobster tails for 2 minutes to heat through, gently pressing for grill marks on entire tail. Toss 3 tablespoons vinaigrette with arugula, divide between 2 plates, top with grilled lobster tail and serve immediately.


Complementary Wines: Bandol, Nero D'Avola

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Dancing Spoon.


If you liked this recipe, you may also like these seafood & shellfish and wine recipe pairings:

Return to Recipes

WANT TO LEARN HOW TO

PAIR WINE
& FOOD?

Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Wander + Found Sparkling Wine
Sparkling Cuveé Blanc Can

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 326,595 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.

FEEL LOST IN THE

LCBO?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  

337,614

WINE
REVIEWS

326,595

ACTIVE
MEMBERS
Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award