Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette Recipe

Directions:

1. 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.
2. 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 1/2 teaspoon Bayou Blast Creole Seasoning. 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.
3. 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.
4. Serve lobsters as soon as they are grilled, drizzled with the vinaigrette.
5. Bayou Blast Creole Seasoning
6. /2 tablespoons paprika
7. Tablespoons salt
8. Tablespoons garlic powder
9. Tablespoon black pepper
10. Tablespoon onion powder
11. Tablespoon cayenne pepper
12. Tablespoon dried oregano
13. Tablespoon dried thyme
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup