Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette

Total Time:
19 min
Prep:
10 min
Cook:
9 min

Yield:
4 servings
Level:
Easy

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

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

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.


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