Lobster With Tropical Vinaigrette

Lobster With Tropical Vinaigrette
Lobster With Tropical Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    spiny lobster tails - (8 oz ea)

  • (or four 1 1/2-lb lobsters)

  • 2

    teaspoons olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • TROPICAL VINAIGRETTE:

  • 1

    English long seedless or regular cucumber

  • 1

    cup mango purée - (abt 1 lb mango pitted, peeled and puréed)

  • 2

    teaspoons freshly-grated or minced ginger

  • 1 1/2

    teaspoons minced or pressed garlic

  • 3/4

    teaspoon salt

  • 2

    tablespoons rum

  • 2

    teaspoons grated orange zest

  • 6

    tablespoons fresh orange juice

  • 1/2

    teaspoon dried red pepper flakes - (to 1 tspn)

  • (or 1 1/2 tspns minced fresh chile pepper)

  • 2

    teaspoons minced fresh thyme

  • (or 1/2 tspn dried thyme)

  • 1/4

    cup vegetable oil

Directions

If using live American lobsters, kill them immediately before cooking. Remove the stomach and discard; remove the claws and legs and reserve; split the tail as directed. Place claws, legs and body on grill over a medium-hot fire and cover with foil. Place the tail meat-side up. Grill until the shells are bright red, turning the claws and tail once. Grill the legs 4 to 6 minutes, claws about 8 minutes, tail and body 8 to 10 minutes. If frozen, thaw the lobster in the refrigerator overnight. To make the vinaigrette, halve the cucumber and reserve half for another use. If using regular waxed cucumbers, scrub the skin to remove wax and remove seeds before dicing. With a vegetable peeler, remove 4 lengthwise strips of skin and discard. Cut the cucumber in half lengthwise and then into 1/8-inch dice. In a medium bowl, whisk together the mango purée, ginger, garlic, salt, rum, orange zest, orange juice, chile, thyme and vegetable oil; stir in the cucumber. Taste the vinaigrette for seasoning and chill until needed. Set each lobster tail with the transluscent membrane down and curved shell facing up. With kitchen shears or a heavy, sharp knife cut through the curved shell and meat, leaving the membrane intact. Open the tail gently like a book so its hinged in the center. Pour 1/2 teaspoon of the olive oil over each tail; season lightly with salt and pepper. Place the lobster meat-side up over a medium-hot fire and grill until opaque, 8 to 10 minutes, turning once. Serve with Tropical Vinaigrette and grilled garlic bread. This recipe yields 4 servings.

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