Lobster Tails With Chunky Tomato Salsa

• 1 1/2 cups finely chopped seeded tomato (about 2 medium)
• 2 tablespoons minced green onions
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon balsamic vinegar
• 1 teaspoon water
• 1 teaspoon olive oil
• 1/2 teaspoon dried whole tarragon
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 (6- or 7-ounce) lobster tails
• 1 tablespoon balsamic vinegar
• 1 tablespoon water
• 1/2 teaspoon olive oil
• 1/4 teaspoon dried tarragon

1. Combine first 9 ingredients in a bowl. Cover and chill 1 hour.
2. Preheat broiler.
3. Gently loosen lobster meat from top inside of shells. Cut lengthwise through top of shells using kitchen shears; press shells open. Starting at cut end of tails, carefully loosen meat from bottom of shells; keep meat attached at end of tails. Lift meat through top shell opening; place on top of shells.
4. Place lobster tails on a rack in a shallow roasting pan. Combine vinegar, water, oil, and tarragon; brush lobster with half of vinegar mixture. Broil 10 minutes or until lobster flesh turns opaque; baste with remaining vinegar mixture after 5 minutes. Serve with salsa.
5. carbo rating: 4

tomato, green onions, fresh parsley, balsamic vinegar, water, olive oil, tarragon, salt, pepper, lobster, balsamic vinegar, water, olive oil, tarragon

Taken from www.myrecipes.com/recipe/lobster-tails-with-chunky-tomato-salsa (may not work)