Rabu, 13 Agustus 2014

Grilled Lobster Tails

This Grilled Lobster Tails  recipe is a simple that my family love it.

  • 4 piece(s) lobster tails
  • 1 cup(s) ruby red grapefruit juice
  • 1/2 cup(s) extra-virgin olive oil
  • 3/4 teaspoon(s) salt
  • 2 teaspoon(s) shallot minced
  • 1/2 teaspoon(s) dijon mustard
  • 1 tablespoon(s) champagne vinegar
  • 1/2 teaspoon(s) white pepper
  • 1 tablespoon(s) fresh tarragon leaves chopped
  • 2 1/2 paprika
  • 2 tablespoon(s) salt
  • 2 tablespoon(s) garlic powder
  • 1 tablespoon(s) black pepper
  • 1 tablespoon(s) onion powder
  • 1 tablespoon(s) cayenne pepper
  • 1 tablespoon(s) oregeno
  • 1 tablespoon(s) thyme dried
  1. Place the pink grapefruit juice in a small saute pan, and set over medium-high heat.
  2. Reduce the juice by 2/3 until you have about 4 tablespoons left, 4 to 5 minutes.
  3. Remove from the heat, let cool, and reserve until ready to use.
  4. 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.
  5. Turn the lobsters over and cook for 2 to 3 minutes, or until just cooked through.
  6. Meanwhile, in a medium sized bowl, add the shallots and mustard, and use a small whisk to incorporate.
  7. Slowly drizzle in the reduced pink grapefruit juice and the Champagne vinegar.
  8. 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.
  9. Add the chopped tarragon and whisk to combine. The vinaigrette can be made a few hours in advance.
  10. Serve lobsters as soon as they are grilled, drizzled with the vinaigrette.

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