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Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette (Emeril Lagasse) Recipe

Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette (Emeril Lagasse) Recipe

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Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette (Emeril Lagasse)

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Ingredients:

Serving

1 cup ruby red grapefruit juice
4 lobster tails
1/2 cup plus 2 tbsp extra-virgin olive oil
3/4 tsp salt
1/2 tsp essence , recipe follows
2 tsp minced shallot
1/2 tsp dijon mustard
1 tbsp champagne vinegar
1/4 tsp white pepper
1 tbsp chopped fresh tarragon leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	466.65 Kcal (1954 kJ)
Calories from fat	289.05 Kcal
		% Daily Value*
Total Fat	32.12g	49%
Cholesterol	190.5mg	64%
Sodium	4582.85mg	191%
Potassium	559.34mg	12%
Total Carbs	21.02g	7%
Sugars	8.08g	32%
Dietary Fiber	3.69g	15%
Protein	27.75g	56%
Vitamin C	33mg	55%
Vitamin A	0.1mg	4%
Iron	2.8mg	16%
Calcium	191.5mg	19%

Amount Per 100 g
Calories	171.97 Kcal (720 kJ)
Calories from fat	106.52 Kcal
		% Daily Value*
Total Fat	11.84g	49%
Cholesterol	70.2mg	64%
Sodium	1688.89mg	191%
Potassium	206.13mg	12%
Total Carbs	7.75g	7%
Sugars	2.98g	32%
Dietary Fiber	1.36g	15%
Protein	10.23g	56%
Vitamin C	12.2mg	55%
Iron	1mg	16%
Calcium	70.6mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.