Sophisticated and yet very quick, this easy composed salad can be a meal on its own--or a wonderful starter to a weekend dinner party. All it needs is a glass of champagne. Shrimp or other sweet and meaty fish can stand in for the lobster.
Preheat grill to medium-high.
Toss nectarines, avocado, scallion, lime juice, 1/2 teaspoon salt and pepper in a medium bowl.
Lay lobster tails on a cutting board with the soft side of the shell facing up. Cut the tails in half lengthwise starting from the fan. Run your fingertips along the inside of the shell to loosen meat from shell. Brush the meat with oil and sprinkle with the remaining 1/2 teaspoon salt.
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. Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more. Remove the lobster meat from the shells and serve with the nectarine salad.
1 fruit, 1 vegetable, 4 lean meat
Chop fruit into small chunks. I puréed the scallions and lime juice. Added a little cayenne pepper. Let set aside before serving.