Grilled Lobster With Lime Butter And Mango Salsa Recipes

GRILLED LOBSTER WITH MANGO SALAD

Steps:

• Insert a metal skewer lengthwise into the meat of the lobster tails to keep them from curling. Put the tails into a large pot of boiling water and parboil for about 5 to 7 minutes. (We only want to cook them 3/4 of the way through, because the lobster tails will finish cooking on the grill.) Once parboiled, remove the skewers. Using kitchen shears, cut lengthwise down the underside shell of the tail to remove the meat. Discard the shells. Wrap the lobster tails crosswise with slices of pancetta. Tip: When wrapping the lobster meat in pancetta, wrap tightly and squeeze to make it stick. The fat from the pancetta acts as a glue. Once wrapped, put the lobster tail on the LOWEST HEAT of the grill. Remove the lobster tails from the grill to a serving platter.
• Mango Salad: Dice the avocado, mango, and jicama and add them to a serving bowl. Season with salt and pepper, to taste, then stir in a little olive oil, the lime juice and the mint. Keep chilled until ready to serve.
• Summer Salad: Grill the jalapeno and green onions for 2 to 3 minutes, and the corn for 5 to 7 minutes on the HOTTEST HEAT of the grill. Remove the vegetables from the grill to a cutting board. Slice the green onion, cut the corn off the cob, and dice the jalapeno pepper and add them to a small bowl. Season with salt and pepper, to taste. Melt the butter in a cast iron pan and stir in the seasoned vegetables. Keep the vegetables warm on the grill. When ready to serve transfer the vegetables to a serving bowl. Serve the lobster with the Mango Salad and Summer Salad.

GRILLED LOBSTER WITH SALSA ROSA

Steps:

• Heat a wide saute pan over medium heat and add the olive oil. Saute the shallots for 3 to 5 minutes, or until slightly golden. Add the garlic and chiles and saute, stirring constantly, for 1 minute more. Add the cumin, paprika and cayenne and cook, stirring, for about 2 minutes more, until the aromas are released but the spices are not burned. Remove pan from heat and add lime juice, butter to taste, salt and pepper. Set the mixture aside while you preheat a broiler or prepare a grill for highheat cooking.
• Cut lobsters in half lengthwise and season with salt and pepper. Grill at high heat for approximately 8 minutes, shell side down. Then reduce the heat or move the lobsters away from the hottest part of the fire, rotating them 180 degrees to help them cook evenly, but keeping the shell side down. Grill at low heat for 5 minutes more. Spoon the spice mixture over the lobsters at the end of grilling for the last few minutes. Serve immediately with plenty of lime wedges.

WHOLE GRILLED PACIFIC SPINY LOBSTER WITH MANGO PAPAYA SALSA

Steps:

• Bring a large pot of water to a boil. Plunge the lobsters into the boiling water, cook for 8 minutes. Remove carefully and submerge in a bowl of ice water to immediately stop the cooking. Split the lobsters in half lengthwise and rinse out the head cavity and any veins that may be in the tail. Set aside.
• Toss the papayas, mangos and tomatoes in a mixing bowl with the lime juice and cayenne and salt, to taste. Allow to sit for 10 minutes.
• Meanwhile, preheat an outdoor grill to medium-high heat.
• When ready to serve, brush a small amount of oil on the lobster meat and place the lobsters meat side down on the hot grill. Grill until lobster meat is lightly charred, about 4 minutes. Turn and cook the shell side until lobster is heated through, about 3 minutes more. Remove the lobster meat from the shell. Add the mint to salsa, mix, and put on serving plates. Serve the lobster meat on top of the salsa.

GRILLED MANGO SALSA

Steps:

• Prepare a medium-hot grill. Cut mango down flat sides of the seed to get 2 large flat pieces. Brush exposed surface lightly with oil and place on grill. Grill for about 6 minutes, until light grill marks appear. Remove from heat. With the tip of a paring nife, cut thin slices down to the skin but not through it, then cut a herringbone pattern across the slices. Push on the skin side so the cut mango pops out, then cut away the dice from the skin. Cut dice smaller if they are larger than 1/2 inch. Transfer to a medium bowl.
• Add remaining ingredients to bowl and toss together. Allow to sit for 15 to 30 minutes so flavors will ripen.