- 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, set the grill on 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 sized 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 a few hours in advance.
Serve lobsters as soon as they are grilled, drizzled with the vinaigrette.
Lobster And Sweet Corn Chowder
Grilled Shrimp With Mango Salsa
Grilled Lobster Tails With Mashed Jerusalem Artichokes, Sauteed Asparagus, And Lemon Tarragon Butter
Cured Salmon And Caramelized Ruby Red Grapefruit Salad With Blood Orange Gastrique
Chicken Paillards With Tomato Sauce And Couscous
Grilled Spiny Lobster Tails, Baby Spinach-jicama Salad And Orange-cilantro Vinaigrette
Marinated and Grilled London Broil with Emeril's Homemade Steak Sauce
Grilled Tuna With Black Bean Chili, Avocados And Fried Tortillas
Gratineed Crabmeat With Sauce Mornay
Grilled Sausages with Homemade Mustard