- 2 lobster tails, shell-on (4-5 oz. or 120-150 g each)
- 2 tbsp (30 ml) butter, melted
- 4 egg yolks
- 2 tbsp (30 ml) red Vermouth
- ¼ cup (60 ml) grapefruit juice, strained
- 2 tsp (30 ml) honey
- 1 tsp (15 ml) fresh tarragon, chopped
- 2 tbsp (30 ml) grapefruit zest
- salt and pepper
- In a medium saucepan over high heat, bring lightly salted water to a boil.
- Add lobster tails and cook for 3-4 minutes.
- While lobster cooks, set up an ice bath large enough for the lobster.
- Once lobster has cooked, transfer it from the boiling water to the ice bath to halt the cooking process. Using kitchen shears, cut the shell of the lobster open to remove the tail in one piece.
- Transfer lobster tails to a parchment-lined baking sheet and baste lobster with butter.
- Season tails with salt and pepper and reserve tails for later use.
- In a medium saucepan over medium-high heat, heat 1 inch of water.
- In a heatproof glass bowl, whisk together egg yolks, vermouth, and grapefruit juice.
- Place bowl over simmering water and whisk eggs vigorously to prevent them from cooking.
- Continue whisking for 5-6 minutes, or until mixture has thickened and lightened in colour.
- Stir in honey and a pinch of salt and continue whisking for 1 minute. To check the doneness of the sauce, drag a spoon through the sauce. If the bottom appears for 1-2 seconds, it’s thick enough. If the sauce is too thick, whisk in 1 tablespoon of cold water.
- Remove bowl from heat and stir in the tarragon and zest. Reserve for later use.
- Preheat oven to broil.
- Broil lobster tails for 3-4 minutes, until cooked through and lightly golden.
- Serve lobster hot, topped with reserved Grapefruit Sabayon.