Grilled Lobster Tail with Confetti Relish

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter softened
• 1 teaspoon thyme leaves fresh chopped
• 2 small garlic cloves minced
• 0.3 cup green onions thinly sliced
• 24 ounce lobster tails in shells 
• 1 teaspoon olive oil 
• 2 tablespoons orange bell pepper diced
• 2 tablespoons bell pepper diced red
• 1 teaspoon red wine vinegar 
• 0.1 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 0.1 teaspoon sugar 
• 4 cups watercress trimmed
• 2 tablespoons bell pepper diced yellow

Equipment

• grill
• cutting board

Directions

1. Preheat grill to medium-high heat.
2. Combine first 5 ingredients; sprinkle with black pepper, salt, and sugar.
3. Drizzle vinegar and oil over bell pepper mixture, and toss.
4. Combine butter, thyme, and garlic, stirring until well blended. Arrange lobster tails, back sides up, on a cutting board. Carefully cut shells lengthwise, cutting to, but not through, the middle of the meat. Open halves. Arrange tails, cut sides down, on a grill rack coated with cooking spray. Grill 2 minutes. Turn tails over; divide butter mixture evenly among lobster tails, spreading evenly over flesh. Grill 2 minutes or until desired degree of doneness.
5. Arrange 1 cup watercress on each of 4 plates; top each serving with 1 lobster tail and about 2 tablespoons relish.