Broiled Lobster with Red Pepper Coulis

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

23 g
588 mg
3 g
2 g
1 g
82 mg

Red Pepper Coulis
¼ cup diced yellow onions
½ tsp minced garlic
1 tsp extra virgin olive oil
½ cup roasted, diced red peppers
2 Tbsp diced tomatoes
⅔ cup water
¼ tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp fresh lemon juice
1 tsp cane sugar

4 4-oz lobster tails, shelled and halved lengthwise
¼ tsp sea salt
¼ tsp freshly ground black pepper
1 tsp extra virgin olive oil

  1. In a medium sauté pan over medium heat, sauté onions and garlic in olive oil until onions are translucent. Add roasted red pepper, tomatoes and the water and bring to a simmer. Cook for 10 minutes. Remove from heat and stir in the salt, pepper, lemon juice and sugar. Allow to cool slightly and puree mixture using a blender or food processor.
  2. Preheat grill or broiler.
  3. Place lobster on a baking sheet and season with salt, pepper and remaining olive oil. Grill or broil for 3 to 5 minutes, or until meat has changed from translucent to pink in color. Do not overcook.
  4. Serve each lobster tail with 2 tablespoons Red Pepper Coulis.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.