Grilled Lobster Tails with Fra Diavolo Vinaigrette

Sauce

• 3 very ripe large beefsteak tomatoes, halved, seeded, and coarsely chopped
• 2 cloves garlic, smashed
• 1/4 tsp red chile flakes, or more to taste
• 2 tsp honey
• 1/2 to 1/3 cup olive oil (depending on how juicy the tomatoes are)
• 2 tsp chopped fresh thyme leaves
• 3 Tbsp chopped fresh flat-leaf parsley leaves plus 2 Tbsp whole leaves, for garnish
• kosher salt
• freshly ground black pepper

Lobster

• kosher salt
• (8) 8 oz lobster tails, in the shell
• 1/2 cup canola oil
• freshly ground black pepper

Combine the tomatoes, garlic, red chile flakes, and honey in a blender and blend until smooth. With the motor running, add the olive oil and blend until thickened. Add the thyme, chopped parsley, and salt and pepper to taste and pulse a few times until incorporated. Transfer the sauce to a bowl. The sauce can be made up to 30 minutes before serving and kept at room temperature.

Bring a large pot of salted water to a boil. Add the lobster tails and boil for 6 minutes. Remove and drain well.

Meanwhile, heat grill to high.

Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell so that the lobster is still in one piece but the inside is exposed. Brush the flesh side of the lobster tail with the oil and season with salt and pepper. Place the tails, flesh side down, on the grill and grill until slightly charred, 2 to 3 minutes. Flip over and continue grilling until just cooked through, 2 to 3 minutes.

Remove the lobster tails from the grill, spoon the vinaigrette over them, and garnish with the whole parsley leaves.