Recipes : Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette : Food Network

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Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette
Recipe courtesy Emeril Lagasse, 2005

Ingredients
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, recipe follows
2 teaspoons 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 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, rotate 45 degrees, and cook for
an additional 3 minutes. Turn the lobsters over and cook for 2 to 3 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.

Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast):

Directions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William
Morrow, 1993.