Grilled Lobster Tails with Green Curry-Mango Dipping Sauce Recipe : Bobby Flay. Boiled Lobsters Recipe : Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette Recipe : Emeril Lagasse. Directions Place the pink grapefruit juice in a small saute pan, and set over medium-high heat. Reduce the juice by 2/3 until you have about 4 tablespoons left, 4 to 5 minutes. Remove from the heat, let cool, and reserve until ready to use. 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 the Essence. Meanwhile, in a medium sized bowl, add the shallots and mustard, and use a small whisk to incorporate. Serve lobsters as soon as they are grilled, drizzled with the vinaigrette.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly. Yield: 2/3 cup. Lobster Thermidor Recipe : Emeril Lagasse. Grilled Lobster Tails with Tarragon-Lemon Vinaigrette Recipe : Emeril Lagasse. Lobster Tails with Clarified Butter Recipe : Giada De Laurentiis.