Ingredients
Scale
- 2 red grapefruits, scrubbed well
- 2 lobster tails in the shell, thawed
- 1 Tbsp olive oil
- Salt and Pepper
- 1 small head organic iceberg lettuce
- Chives
- Ginger Candied Almonds, if desired
- 1 Tbsp grapefruit zest
- 1/4 cup grapefruit juice (approximately)
- 1 Tbsp olive oil
- 2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat broiler – to low setting, if you have it – moving a rack as close as possible to the heat source
- Using a fine grater, zest one of the grapefruit, making sure to not get any of the bitter white pith
- With a sharp knife, remove the peel and pith from both grapefruits
- Slice between the membranes to release segments
- Squeeze juice from the membranes into a bowl, to be used for the vinaigrette
- Using kitchen shears, cut from the end to the tail of each lobster tail
- Using your fingers, loosen the meat from the lobster shells, but don’t remove the shells
- Rinse the lobster well with cold water, and drain
- Arrange lobster tails and grapefruit segments on a rimmed baking sheet, drizzle the lobster with 1 Tbsp olive oil and sprinkle with some salt and pepper
- Broil for about 5 minutes, or until grapefruit is lightly browned and meat is opaque — note that the shell will turn very dark, but you don’t want the meat to overcook
- Allow to cool for a few minutes, then remove the lobster from shells and cut into chunks
- Remove core of iceberg lettuce, run under cold water to rinse, drain, then cut into wedges
- Whisk together the grapefruit zest, grapefruit juice, 1 Tbsp olive oil, sugar, salt and pepper
- Arrange iceberg wedges on salad plates, top with lobster and broiled grapefruit
- Drizzle with vinaigrette, top with chives and ginger candied almonds, if desired
- Prep Time: 15 mins
- Cook Time: 5 mins
