How to cook lobster...............the grilled recipe

Grilled Lobster With Grapefruit Salsa



Here's another great recipe I got from Karen in OC, a member over at recipezaar.


25 min 20 min prep


INGREDIENTS for the Grapefruit Salsa
2 pink grapefruits
1/4 cup olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 teaspoon pickled ginger, finely chopped
1 roasted red pepper, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh mint, finely chopped
1 1/2 limes, zest of, grated
3 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 tablespoon sherry wine vinegar
1 pinch cayenne pepper
kosher salt
fresh ground black pepper

INGREDIENTS for the Lobster
4 (1-1 1/2 lb) lobsters
2 tablespoons olive oil
1 tablespoon mint tea leaves, ground to a powder
sherry wine vinegar (can substitute white wine vinegar if need be)

Serves 4

1. Prepare the salsa:
2. Slice off both ends of the grapefruit right down to the flesh.
3. Stand each grapefruit on a cutting board and, using a serrated
knife or sharp paring knife, cut away the peel and white pith
from top to bottom in strips, following the curve of the grapefruit.
4. Working over a bowl to catch the juices, slice between the membranes
of the fruit with a sharp paring knife to release the segments.
5. Transfer the grapefruit segments to another bowl, and set the fruit
and the juice aside.
6. In a large skillet or sauté pan, heat 2 tablespoons of the oil over
medium-high heat.
7. Add the shallot, garlic, pickled ginger, roasted red pepper,
cilantro, mint, and lime zest, and sauté for 3 minutes, or until
the shallot has softened.
8. Remove from the heat and add the grapefruit juice, lime juice,
honey, and vinegar. Let cool.
9. Transfer the grapefruit-juice mixture to a small bowl and add the
grapefruit segments, cayenne, the remaining 2 tablespoons oil, and
salt and pepper to taste. Cover and refrigerate.
10. Prepare the lobsters:
11. Prepare a hot fire in a grill. Meanwhile, bring a large pot of
water to a boil. Plunge the lobsters headfirst into the pot and
cook for just 2 minutes. Remove from the water and let cool slightly.
12. Pull off the lobster tails, crack the shells or cut them open,
and remove each tail in one piece. Run a metal or wooden skewer
lengthwise through each tail to keep it flat, and set aside.
Pull off the claws and crack them open so that the meat will be
easy to pull out (do not remove the meat). Brush the lobster tails
and claws with the olive oil and sprinkle with the mint tea.