Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette
Show: Emeril Live
Episode: Sauce It Up
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- Recipe categories: Fruit, Grapefruit, Shellfish, Lobster,
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Average Rating:
Total Reviews: 5
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By Chef Natie
on October 21, 2012
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This recipe has become one of our favorite meals. It is succulent. The vinaigrette adds to it all.
By Sherrelyn 11224
Brooklyn, NY
on September 11, 2009
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I only made the vinaigrette for another dish, but I never tasted anything better. It was well worth the welt I got from a grapefruit juice bubbles while I was foolishly watching it simmer down. LOVE!!!!!
By brooksclinic_52...
Oklahoma City, OK
on March 28, 2006
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great cooking plan
By kjt_329911
Baja Calif Nort...
on February 15, 2006
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Really enjoyed the tarragon vinaigrette. We used huge lobster tails as well and found we could only eat half each. Wish the recipe was more specific on tail size (for cooking times and whether or not we should split them open.
By jones12027_3925553
Nevada City, CA
on November 07, 2005
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Kathie in Nevada City Purchased very large Australian lobster tails. Prepared double recipe. Didn't need that much. The vinagrette was excellent (the reduced red grapefruit juice was quite intense. My guests felt that the vinegrette was much easier on their stomach than the richness of butter (on top of the richness of the lobster. They loved it and my husband & I did also!