Lobster Tails with Kelp Chimichurri

Serves 2-4

Lobster Tails with Kelp Chimichurri



  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped parsley
  • 3-4 cloves garlic, finely chopped or minced
  • 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt and pepper, to taste (about 1/2 teaspoon)



  1. Mix the first 8 ingredients together in a bowl until well combined
  2. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
  3. Split lobster tails lengthwise through the shell with a sharp knife
  4. Melt butter in skillet and pan sear, shell side down first, then flip the tail and lightly brown on the meat side
  5. Top with chimichurri and enjoy!
  6. Pro tip: this recipe would also be great with the lobster tails grilled!