Hancock Gourmet Lobster Co. 1-800-552-0142
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Lobster Tails with Grapefruit and Vinaigrette


Ingredients:
  • 4  Maine Lobster Tails
  • 1  cup  ruby red grapefruit juice
  • 1/2  cup  plus 2 tablespoons extra virgin olive oil
  • 3/4  tablespoon  salt
  • 1/2  teaspoon  creole seasoning
  • 2  teaspoon  minced shallot
  • 1/2  teaspoon  Dijon mustard
  • 1  tablespoon  Champagne vinegar
  • 1/4  teaspoon  white pepper
  • 1  tablespoon  chopped fresh tarragon leaves
 
Directions:
Place the pink grapefruit juice in a small pan over medium heat. Reduce until you have about 4 tablespoons remaining, about 4 to 5 minutes. Remove from heat, let cool and reserve.

Skewer each lobster tail, then brush each with 2 ounces of olive oil on the underside of the tail. Season each tail with a dash of salt and creole seasoning. Place the tails, shell side down, on a grill set on medium high and cook for about 2 to 3 minutes. Rotate each 2 to 3 minutes until cooked through, about 8 minutes total.

In a medium sized bowl, add shallots and mustard, and using a small whisk stir while adding the reduced grapefruit juice and Champagne vinegar. While continuing to whisk, add the remaining 1/2 cup of olive oil in a thin steady stream and lightly season with salt and white pepper. Add the chopped tarragon and whisk to combine.

Serve lobster tails immediately after they are removed from the grill. Remove the skewers (there only purpose is to keep the tails from curling up while you grill them) and drizzle with vinaigrette.

We saw this recipe on Emeril Live, tried it and wanted to share it. This is a great way to present grilled lobster, and enhances the flavor nicely with the fresh vinaigrette.

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