Lobster Tails with Chunky Tomato Salsa

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon tarragon dried
• 2 tablespoons parsley fresh finely chopped
• 2 tablespoons green onions minced
• 28 ounce lobster tail pieces 
• 0.5 teaspoon olive oil 
• 1 teaspoon olive oil 
• 0.1 teaspoon pepper 
• 0.1 teaspoon salt 
• 0.5 teaspoon tarragon dried whole
• 1.5 cups tomatoes seeded finely chopped ( 2 medium)
• 1 tablespoon water 
• 1 teaspoon water 

Equipment

• bowl
• roasting pan
• broiler

Directions

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.
4. 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.
5. Place lobster tails on a rack in a shallow roasting pan.
6. 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.
7. Serve with salsa.
8. carbo rating: 4