• Main
  • Recipes
  • Grilled Lobster Tails with Grilled Corn Succotash and Grilled Sweet Potatoes (Emeril Lagasse) Recipe

Grilled Lobster Tails with Grilled Corn Succotash and Grilled Sweet Potatoes (Emeril Lagasse) Recipe

Posted by
Rate It!
Grilled Lobster Tails with Grilled Corn Succotash and Grilled Sweet Potatoes (Emeril Lagasse)
Add your photo!
Ingredients
18
Count
Nutrition
1007
Calories
Total time
65
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. For the lobsters:
  2. Set a large 6-gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobsters in the pot. Cook the lobsters for 3 minutes, remove, and chill immediately in an ice bath. Once the lobsters are cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board.
  3. Twist the tails off the lobsters, and cut the tails in half lengthwise using a large chef's knife (score along the length of the tail). Set the cut tails aside, and crack the shells of the claws to remove the meat. Reserve the claw meat for pasta or a salad for a later date.
  4. In a small saucepan over low heat, add the salt and pepper, lemon zest, lemon juice, tarragon and butter.
  5. To finish the dish, set the grill on medium-high. Brush the lobster tails with the olive oil on the cut end, and season with salt and pepper. Place the tails, cut side down on the grill, and cook for 3 minutes, rotate 45 degrees, and cook for an additional 3 minutes. Turn the lobsters over and cook for 2 minutes. Once tails are cooked through, brush with lemon tarragon butter.
  6. For the succotash:
  7. Using a large saute pan, heat the olive oil over medium-high heat, add the sliced okra. Cook the okra for 5 to 6 minutes until golden brown, tender and no longer slimy. Add the corn, lima beans, tomatoes, butter, and parsley and cook, tossing gently, until the vegetables are just tender, 3 to 4 minutes. Fold in avocado. Season with salt and pepper, to taste.
  8. For the sweet potatoes:
  9. Preheat grill on high heat. Peel the sweet potatoes and slice crosswise into 1/3-inch slices. Lightly brush the slices with olive oil and place onto the hot grill. Cook for 5 to 7 minutes on each side, or until nicely marked by the grill and tender.
  10. To compile the dish, divide the sweet potatoes between 4 dinner plates. Top with succotash and place 1 whole lobster tail (or 2 halves) on each plate.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1007.39 Kcal (4218 kJ)
Calories from fat 383.07 Kcal
% Daily Value*
Total Fat 42.56g 65%
Cholesterol 445mg 148%
Sodium 54.29mg 2%
Potassium 793.84mg 17%
Total Carbs 34.01g 11%
Sugars 5.92g 24%
Dietary Fiber 8.43g 34%
Protein 118.82g 238%
Vitamin C 26.5mg 44%
Vitamin A 0.7mg 23%
Iron 2.4mg 14%
Calcium 79.7mg 8%
Amount Per 100 g
Calories 138.64 Kcal (580 kJ)
Calories from fat 52.72 Kcal
% Daily Value*
Total Fat 5.86g 65%
Cholesterol 61.24mg 148%
Sodium 7.47mg 2%
Potassium 109.25mg 17%
Total Carbs 4.68g 11%
Sugars 0.81g 24%
Dietary Fiber 1.16g 34%
Protein 16.35g 238%
Vitamin C 3.6mg 44%
Vitamin A 0.1mg 23%
Iron 0.3mg 14%
Calcium 11mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 22.9
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top