This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and, therefore, we cannot make any representation as to the results.
- 2 (1 1/2-pound) lobsters
- 2 cups water
- 3 cups pink grapefruit juice
- 1 cup orange juice
- 6 ounces orzo
- 1/2 lemon, zest
- 1/3 cup heavy cream
- Pinch white pepper
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons sugar
There are three steps to this recipe, and you will want to try to do them all simultaneously.
In a large pot boil 2 cups water, 2 cups pink grapefruit juice, and 1 cup orange juice. When it starts steaming, put in both lobsters for 20 minutes. Do not overcook. Remove lobsters and remove meat from the shells.
While lobsters are cooking, boil orzo in a pot of salted water for 8 minutes until al dente. Do not over cook.
In a pan, saute 1 cup pink grapefruit juice, lemon zest, cream, pepper, and freshly squeezed orange juice. Put on medium heat for 5 minutes. Add the al dente orzo to the mixture in pan. Add cleaned lobster meat and sugar. Toss over heat for 2 minutes and serve.