Grilled Lobster Tails with Nectarine-Avocado Salad

• 3 each nectarines diced
• 1 each avocados diced
• 1 each scallions, spring or green onions sliced
• 1 tablespoon lime juice
• 1 x lemon wedges for garnish
• 1 teaspoon kosher salt divided
• 1 x black pepper Freshly ground to taste
• 3 each lobster tails fresh or frozen, thawed, about 8 ounces each
• 2 teaspoons olive oil, extra-virgin

1. Preheat grill to medium-high.
2. Toss nectarines, avocado, scallion, lime juice, 1/2 teaspoon salt and pepper in a medium bowl.
3. Lay lobster tails on a cutting board with the soft side of the shell facing up.
4. Cut the tails in half lengthwise starting from the fan.
5. Run your fingertips along the inside of the shell to loosen meat from shell.
6. Brush the meat with oil and sprinkle with the remaining 1/2 teaspoon salt.
7. Lay the tails on the grill, cut-side down, and cook until the meat is lightly charred and the shell is beginning to turn red, 5 to 6 minutes.
8. Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more.
9. Remove the lobster meat from the shells and serve with the nectarine salad.

nectarines diced, avocados, scallions, lime juice, lemon wedges, kosher salt, black pepper, lobster, olive oil

Taken from recipeland.com/recipe/v/grilled-lobster-tails-nectarine-49257 (may not work)