Set aside. In a large bowl, combine scallops, cut-up lobster, small grapefruit pieces and remoulade. Stir in cognac, liquid red pepper seasoning, soy sauce and salt and pepper to taste.

Continuing the trend toward Radleresque IPAs, Pamplemousse gets a dose of fresh grapefruit juice that blends with rugged bitterness to resemble eating a halved grapefruit, without sugar.