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1
Prepare the salsa:
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2
Slice off both ends of the grapefruit right down to the flesh.
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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.
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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.
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5
Transfer the grapefruit segments to another bowl, and set the fruit and the juice aside.
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6
In a large skillet or saute pan, heat 2 tablespoons of the oil over medium-high heat.
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7
Add the shallot, garlic, pickled ginger, roasted red pepper, cilantro, mint, and lime zest, and saute for 3 minutes, or until the shallot has softened.
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8
Remove from the heat and add the grapefruit juice, lime juice, honey, and vinegar.
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9
Let cool.
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10
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.
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11
Cover and refrigerate.
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12
Prepare the lobsters:
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13
Prepare a hot fire in a grill.
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14
Meanwhile, bring a large pot of water to a boil.
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15
Plunge the lobsters headfirst into the pot and cook for just 2 minutes.
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16
Remove from the water and let cool slightly.
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17
Pull off the lobster tails, crack the shells or cut them open, and remove each tail in one piece.
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18
Run a metal or wooden skewer lengthwise through each tail to keep it flat, and set aside.
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19
Pull off the claws and crack them open so that the meat will be easy to pull out (do not remove the meat).
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20
Brush the lobster tails and claws with the olive oil and sprinkle with the mint tea.
