Ingredients Jump to Instructions ↓

  1. 4 Spiny lobster tails - (8 oz ea)

  2. (or four 1 1/2-lb lobsters)

  3. 2 teaspoons 10ml Olive oil

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. Tropical Vinaigrette

  7. 1 English long seedless or regular cucumber

  8. 1 cup 237ml Mango puree -

  9. 1 lb mango

  10. Pitted, peeled and pureed)

  11. 2 teaspoons 10ml Freshly-grated or minced ginger

  12. 1 1/2 teaspoons 7 1/2ml Minced or pressed garlic

  13. 3/4 teaspoon 3.8ml Salt

  14. 2 tablespoons 30ml Rum

  15. 2 teaspoons 10ml Grated orange zest

  16. 6 tablespoons 90ml Fresh orange juice

  17. 1/2 teaspoon 2 1/2ml Dried red pepper flakes - (to 1 tspn)

  18. (or 1 1/2 tspns minced fresh chile pepper)

  19. 2 teaspoons 10ml Minced fresh thyme

  20. (or 1/2 tspn dried thyme)

  21. 1/4 cup 59ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. If frozen, thaw the lobster in the refrigerator overnight.

  3. 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.

  4. In a medium bowl, whisk together the mango puree, 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.

  5. 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.

  6. 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.

  7. This recipe yields 4 servings.


Send feedback