Broiled Lobster And Grapefruit Salad

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2 Ruby Red grapefruits (1 pound each)

2 lobster tails in shell, thawed if frozen

1 teaspoon extra-virgin olive oil

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1 medium head Boston lettuce (8 ounces), torn into large pieces

4 ounces endive, leaves halved lengthwise

1/4 cup chives, cut into 1-inch pieces

1 teaspoon finely grated Ruby Red grapefruit zest

1 Ruby Red grapefruit, juiced (about 1/4 cup)

1 tablespoon thinly sliced mint

2 teaspoons extra-virgin olive oil

2 teaspoons sugar

1 teaspoon white-wine vinegar

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