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Grilled Lobster and Lentil Salad BBQ Recipe

4 fresh lobster tails (8–10 oz. each)

Marinade:

1/2 cup oil
Juice of 1 lemon or lime
Few sprigs of tarragon or a dash of dried tarragon

Salad:

2 cups cooked lentils
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped onion
1/2 cup chopped blanched carrots
1/4 cup red wine vinegar
1/4 cup olive oil
salt, pepper, hot sauce and nutmeg to taste
2 cloves of garlic, peeled and chopped
2 bay leaves

Marinate lobster tails for 20 minutes.

Cook the lentils by bringing 6 cups of water to a boil, add 2 bay leaves and 2 cups of dried lentils and cook until tender.

Heat grill and cook tails for approximately 8 minutes.
If you prefer, you can substitute proportionate servings of shrimp or other fish.

Slice lobster thinly. Heat oil in a saucepan. Add garlic, onions, carrots and peppers. Sauté 2–3 minutes. Add lentils, vinegar and spices.

Arrange salad on plate with the sliced, grilled lobster on top.

Thanks to www.ducane.com