- Preheat grill to high (400°F to 450°F). In an 8x8-inch foil pan combine yellow and red tomatoes, basil, garlic and 3 tablespoons of the butter. Set aside.
- Using kitchen shears, cut each lobster tail in half lengthwise, cutting through the shell and meat. Separate meat from shell, keeping meat inside shell. Thread a skewer through each split tail to keep it from curling as it cooks.* Drizzle each tail with remaining butter, and sprinkle with Parmesan?herb seasoning.
- Place lobster tails on grill, meat side down. Place pan with tomatoes on grill. Grill, uncovered, 4 to 5 minutes per side or until lobster is opaque and tomatoes are softened.
- Remove lobster and pan from grill. Place lobster tails on individual plates, spoon tomatoes on lobster, and serve.
View all nutritional information
Calories 414, Calories Fat 154, Total Fat 17g, Saturated Fat 9g, Cholesterol 308mg, Sodium 1016mg, Carbohydrate 8g, Protein 55g
|Calories (fat) extra||37|
|Total Fat (extra)||27|
|Saturated Fat (extra)||48|
|Vitamin A (extra)||24|
|Vitamin C (extra)||38|