Lobster Tail Marinated in Sunkist Grapefruit Juice, served with Citrus Butter Recipe

Lobster Tail Marinated in Sunkist Grapefruit Juice, served with Citrus Butter Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons, Grapefruit
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More Information

For that special dinner, serve sweet lobster meat flavored with grapefruit juice, broiled, and served with citrus butter. It couldn't get any better than this!


  • 4 lobster tails (6 oz. each)
  • 6 Tbsp. Sunkist® freshly squeezed grapefruit juice
  • 4 tsp. Sunkist® grapefruit peel, finely grated
  • 1 Tbsp. garlic, minced
  • 1/4 cup vegetable oil
  • 3/4 tsp. paprika
  • 3/4 tsp. salt
  • 8 oz. butter
  • 1 tsp. Sunkist® freshly squeezed lemon juice
  • 1 Tbsp. Sunkist® grapefruit peel, finely grated

Instructions: (Makes 4 servings)

  • Prepare lobster tails. Cut away the thin undershell covering the lobster meat with kitchen shears. To keep lobster tail from curling during cooking, crack upper shell so tail is flat, or insert a metal skewer in the lobster tail to hold it straight.
  • Make marinade by combining 4 tablespoons (1/4 cup) Sunkist fresh-squeezed grapefruit juice and 1 teaspoon Sunkist grapefruit peel, minced garlic, oil, paprika and salt. Put lobster tails in marinade, cover, and refrigerate for 4 hours or overnight.
  • When ready to cook lobster tail, prepare clarified (drawn) butter to make Sunkist Citrus Butter. Place butter in small saucepan over low heat and as it melts, skim foam (milk solids) from top.
  • When butter is melted and clear, add 2 tablespoons grapefruit juice, 1 teaspoon lemon juice and the remaining 3 teaspoons (1 tablespoon) grapefruit peel to the clear butter. Keep butter warm while cooking lobster.
  • Remove lobster tails from marinade and pat dry. Broil lobster tails about 4 inches from heat, 3 - 5 minutes on each side until done. Serve with warm Sunkist Citrus Butter.
  • Serving Ideas : Make lemon cups from hollowed lemon halves, and serve filled with Sunkist Citrus Butter.
  • Serve with side of Sunkist Lemon and Pistachio Rice.
  • NOTES : This recipe can also be made with shrimp - substitute 1 1/2 pounds of large shrimp (16 - 20 shrimp per pound) - for the lobster.

Nutrition Information (per serving):

684 Calories; 61g Fat (80.0% calories from fat); 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 286mg Cholesterol; 1372mg Sodium.