Preheat barbeque to medium high heat (475°F-500°F) (245°C-260°C)
Oil the grill grates to help prevent the lobster meat from sticking.
Crack the underside of the lobster shells or cut them open with a shearing scissors, but do not remove the meat from the shells.
Run the soaked bamboo skewers threw the meat of the tail lengthwise to help keep it from curling up on the bbq.
Brush the meat with olive oil and season with salt and pepper.
Place the tails over the heat and cook for 3-4 minutes per side or until the meat is just cooked. The lobster flesh will be opaque.
Remove the shells, drizzle the meat with lemon juice and slice the tails into medallions.
Serve with salsa.
Slice off both ends of the grapefruit just enough to expose the flesh.
To peel the grapefruit stand it up on its cut end on a cutting board. Using a pairing knife and following the curve of the grapefruit, cut away the peel and white pith from top to bottom in even strips. Working over a bowl to catch the juices, slice between the membranes to release the segment into the bowl.
Do this for both grapefruit.
Add the remaining salsa ingredients to the bowl and mix to combine the flavours.
Cover and place in the refrigerator until ready to serve.