Ingredients Jump to Instructions ↓

  1. 1 vanilla bean, cut lengthwise and seeds scraped out

  2. 1/4 cup brown sugar

  3. 1/4 cup rum

  4. 1/2 to 1 pineapple (depending on size), peeled and sliced into 1/2-inch pieces, rinse and reserve nice leaves, for garnish

  5. 2 tablespoons butter , melted

  6. 2 tablespoons butter, melted

  7. 2 Australian lobster tails

  8. 1/4 teaspoon Bijol (Cuban spice mix)

  9. Salt and freshly ground pepper

  10. 1/2 mango, peeled and diced small

  11. 1/3 papaya (Hawaiian), diced small

  12. 2 ounces water chestnuts, julienned

  13. 1 small red bell pepper , diced small

  14. 1/2-ounce carrots, shredded

  15. 1-ounce bamboo sprouts , quartered

  16. 3 tablespoons finely chopped chives

  17. 1-ounce purple cabbage, chopped

  18. 1/2 cup Lime Mayo Vinaigrette , recipe follows

  19. Pineapple Chips, recipe follows

  20. 2 ounces fresh coconut, shredded and toasted

  21. 1 small piece sugar cane (sold at specialty shops)

  22. 1/2 teaspoon Bijol (Cuban spice mix)

  23. Sea salt

  24. Fresh ground pepper medley

  25. 1/2 cup butter, melted

  26. 1 lime, zested and juiced

  27. 1 orange , zested and juiced

  28. 1 lemon , zested and juiced

  29. 8 (U-12) shrimp

  30. 1/4 cup fresh squeezed lime juice

  31. 1/4 cup pureed mango

  32. 1/4 cup citrus honey

  33. 1 teaspoon chopped shallots

  34. 2 tablespoons cilantro leaves

  35. 1 cup virgin olive oil

  36. Salt and pepper

  37. Simple syrup, recipe follows

  38. 1 large white pineapple or regular pineapple

  39. 1 cup coconut water or milk *see note about cracking coconuts

  40. 1/2 cup sugar

  41. 1 vanilla pod, split and scraped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.

  2. Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.

  3. Combine lobster, pineapple, mango, papaya, water chestnuts , red pepper , carrots , bamboo shoots, chives , and cabbage and mix gently with 1/4 cup of the Lime Mango dressing .

  4. Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill , basting with butter mixture until shrimp is fully cooked.

  5. Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.

  6. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  7. Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk . Slowly add in oil while continuing to blend . Season with salt and pepper.

  8. Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips Bring all ingredients to a simmer in a small saucepan . When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean .

  9. * Cracking Coconuts : Tap with a cleaver , applying pressure around top of coconut. Tap around and around the top of the coconut until the top breaks off. Reserve coconut water.


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