- 1 cup ruby red grapefruit juice
- 4 lobster tails
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon Essence
- 2 teaspoons minced shallot
- 1/2 teaspoon Dijon mustard
- 1 tablespoon Champagne vinegar
- 1/4 teaspoon white pepper
- 1 tablespoon chopped fresh tarragon leaves
Place the pink grapefruit juice in a small saute pan, and set over medium-high heat. Reduce the juice by 2/3 until you have about 4 tablespoons left, 4 to 5 minutes. Remove from the heat, let cool, and reserve until ready to use.
To prepare the dish, preheat the grill to medium-high.
Skewer each lobster tail, then brush with 2 tablespoons of the olive oil on the cut sides and season with 1/2 teaspoon of salt and the Essence.
Place the tails, cut side down on the grill, and cook for 3 minutes. Turn the lobsters over and cook for 3 to 4 minutes, or until just cooked through.
Meanwhile, in a medium mixing bowl, add the shallots and mustard, and use a small whisk to incorporate. Slowly drizzle in the reduced pink grapefruit juice and the Champagne vinegar. While continuing to whisk, add the remaining 1/2 cup olive oil in a thin, steady stream and lightly season with 1/4 teaspoon of salt and 1/4 teaspoon of white pepper. Add the chopped tarragon and whisk to combine. (The vinaigrette can be made up to a few hours in advance.)
Serve lobsters as soon as they are grilled, drizzled with the vinaigrette.
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