Ginger Roasted Red Lobster Tail with Pineapple Salsa

In a small, nonreactive (plastic or glass) bowl, make a paste of ginger, shallots, thyme, chervil and butter by mashing with a fork until well combined.

If desired, you may use a food processor to prepare the paste. Whether preparing the paste by hand or by machine, do leave in some small lumps. You don't want a pureed consistency, but rather a mixture just smooth enough to spread.

Refrigerate for 15 minutes to allow flavors to combine and texture to stiffen a bit.

Spread paste on red lobster and skewer on a bamboo or wooden chopstick, ribbon fashion. Don't use a metal skewer, as this may produce a metallic taste and cause discoloration of the red lobster.

Place on glass or plastic plate and refrigerate for at least 10 minutes, to allow flavors to develop. This step can be done up to three hours prior to cooking.

Preheat barbecue or outdoor grill, indoor grill or broiler. Grill red lobster quickly to retain juices. Cook only until red lobster meat stops looking translucent. Overcooked red lobster develops a tough texture. Sample a small bit. If additional cooking is required, do it in 30-second increments.

Remove from heat and set aside, to serve warm, or refrigerate, to serve cold.

Combine remaining ingredients (except greens) in a small nonreactive bowl to create salsa.

Arrange red lobster and salsa on bed of mixed greens and serve.