Lobster Tails with Kelp Chimichurri – Luke's Lobster

Lobster Tails with Kelp Chimichurri

Serves 2-4

Lobster Tails with Kelp Chimichurri

Ingredients

Ingredients:

2 Atlantic Sea Farms pureed kelp cubes

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)

Directions

Directions:

Mix the first 8 ingredients together in a bowl until well combined
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.
Split lobster tails lengthwise through the shell with a sharp knife
Melt butter in skillet and pan sear, shell side down first, then flip the tail and lightly brown on the meat side
Top with chimichurri and enjoy!
Pro tip: this recipe would also be great with the lobster tails grilled!

Related recipes

Back to Recipes