GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA
Steps:
- Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
- In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
- Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
- To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
- In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.
SOUTHERN LOBSTER BALLS W/ MANGO BANANA KETCHUP SAUCE
About.com's Home Cooking blog: "This ketchup is a sauce that combines the sweetness of mangoes and bananas with an exotic spiciness. Serve as a dipping sauce for fritters, shellfish, pork, chicken, sausage, ham, or appetizer meatballs. Cook this up in less than 30 minutes. It will keep for up to two weeks in the refrigerator. Lobster balls make a great party appetizer, but you can also serve this dish as an entree. They are loaded with lobster and chock full of flavor from savory vegetables, Parmesan cheese, and herbs."
Provided by Stephanie Z.
Categories Lobster
Time 35m
Yield 10 serving(s)
Number Of Ingredients 31
Steps:
- For the sauce:.
- Place the mangoes, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
- Transfer puree to a saucepan.
- Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine.
- Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes.
- Let cool to room temperature to serve.
- Cover and refrigerate leftovers and use within two weeks.
- For the lobster balls:.
- Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
- Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
- Heat 1/2-inch of oil in a heavy skillet to 375°F or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.
Nutrition Facts : Calories 186.5, Fat 3.5, SaturatedFat 1.3, Cholesterol 89, Sodium 552.6, Carbohydrate 29.2, Fiber 2.2, Sugar 13, Protein 10.3
SPICY MANGO KETCHUP
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature.
ZESTY&CREAMY KETCHUP SAUCE
Are you tired of boring, bland food? ...Well... IM NOT!! Why??? because I use this sauce!!!! I especially like this on my Boca Spicy Chik'n patties!! Its also yummy with fries or potato wedges, on grilled chicken sandwiches... anything that you usually put ketchup on! :-)
Provided by love4culinary
Categories Sauces
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- stir all ingredients together and use on your favorite foods.
LOBSTER AND MANGO COCKTAIL
Categories Appetizer Mango Lobster Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance.
- Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves. (There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss mixture until it is combined. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of the whole chives.
IRISH-STYLE POTATO ONION SOUP
From the About.com Home Cooking blog: " This soup can also be made with the chopped white part of 5 or 6 large leeks instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of lobster."
Provided by Stephanie Z.
Categories Potato
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock.
- Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
- Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly.
- Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender.
- Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.
Nutrition Facts : Calories 346.1, Fat 22.1, SaturatedFat 11.4, Cholesterol 57.6, Sodium 402.7, Carbohydrate 27.4, Fiber 2.3, Sugar 3.4, Protein 10.2
STUFFED CORN FRITTERS (SORULLOS DE MAíZ)
This is one of grandma's recipes. It has some calories but is worth the 2 hour workout after eating them! Dip them in mayo-ketchup sauce seasoned with s&p.
Provided by l0ve2c00k
Categories < 60 Mins
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl mix flour and milk until flour appers to be thick but smooth. You might need more or less milk, depending on the texture yo prefer.
- Flour/milk mix needs to be thick enough so that you can stuff with meat.
- Add remaining ingredients.
- For meat:.
- In hot pan, add sofito and tomato sauce. Add meat and season to taste with adobo.
- Using your hand or a fkat surface, use sufficient amount of mixture to cover the palm of your hand.
- Add about 3tbs of ground beaf.
- Add another layer of flour mixture.
- Fry with canola oil, on medium heat, for 10-15minutes.
Nutrition Facts : Calories 391.3, Fat 21.9, SaturatedFat 11.9, Cholesterol 64, Sodium 277.9, Carbohydrate 37.7, Fiber 3.3, Sugar 0.6, Protein 12.3
SIMPLE MANGO KETCHUP
This ketchup is great! Serve it with just about anything, pancakes, omelettes, potatoes, tempeh, and it will always compliment! Adapted from Mollie Katzen's Sunlight Cafe cookbook. Did you know mangoes are members of the sumac family and are related to cashews? In the tropical zones where they grow, mango groves are a real sight: the trees, with their thick umbrella of shiny leaves, form a true oasis-and the fruit grows like giant upside down lollipops on long stems, hanging down.
Provided by Sharon123
Categories Low Protein
Time 35m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Usng a sharp paring knife, carve the mango flesh from the pit, then remove and discard the peel. This might be a little messy. I always lick my fingers, shh, don't tell. Transfer the mango to a small saucepan, and mash it with a fork or a masher until pulpy, it doesn't have to be completely smooth,.
- Place the pan over medium heat until the mango pulp begins to boil. Turn the heat down to low and simmer, uncovered, for about 10 minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes, stirring occasionally. Stir in the salt, sugar, and vinegar.
- Continue to let the mixutre simmer, uncovered, for 10 more minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes.
- Move to a tightly covered container and chill in refrigerator. It will keep for at least 3 weeks. Serve cold.
Nutrition Facts : Calories 244.9, Fat 0.6, SaturatedFat 0.1, Sodium 307.1, Carbohydrate 62.3, Fiber 3.7, Sugar 57.3, Protein 1.1
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