Grilled Lobster Tails

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

Ingredients:

• 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

Instructions:

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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