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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pink grapefruit	2			-	-	-	-
olive oil	1/4	cup		238.68	0.0	0.0	27.0
shallot	1		chopped	115.2	26.88	4.0	0.16
garlic clove	1		chopped	-	-	-	-
ginger	1	teaspoon	pickled chopped	1.6	0.3554	0.0364	0.015
red pepper	1		roasted chopped	1.25	0.2753	0.0584	0.0138
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832
lime zest	1 1/2		grated	-	-	-	-
lime juice	3	tablespoons	squeezed	11.3438	3.8206	0.1906	0.0318
honey	1	tablespoon		-	-	-	-
sherry wine vinegar	1	tablespoon		-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
lobster	4			87.2667	0.0	18.7227	0.85
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
mint tea leaf	1	tablespoon		-	-	-	-
sherry wine vinegar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.