Prep 20 mins
Cook 5 mins
A luxurious dish for a summer dinner party. The lobster is grilled, and a sprinkling of ground tea adds an unexpected accent. Threading the lobster tails on skewers prevents them from curling up as they cook. The refreshing grapefruit salsa is a light and flavorful alternative to traditional melted butter. Use a spice grinder (or a clean coffee grinder) to grind the tea leaves to a powder. The lobsters can also be broiled instead of grilled.
INGREDIENTS for the Grapefruit Salsa
- 2 pink grapefruit
- 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 of 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)
- Prepare the salsa:
- Slice off both ends of the grapefruit right down to the flesh.
- 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.
- Working over a bowl to catch the juices, slice between the membranes of the fruit with a sharp paring knife to release the segments.
- Transfer the grapefruit segments to another bowl, and set the fruit and the juice aside.
- In a large skillet or sauté pan, heat 2 tablespoons of the oil over medium-high heat.
- 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.
- Remove from the heat and add the grapefruit juice, lime juice, honey, and vinegar. Let cool.
- 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.
- Prepare the lobsters:
- 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.
- 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.