Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 4 |
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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 |
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:
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 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.
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. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. Combine all ingredients thoroughly.
7. Yield: 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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