Grilled Lobster With Mango Salad Recipes

LOBSTER AND MANGO SALAD

Steps:

• Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seeds from the mangoes. Cut the mangoes into small cubes.
• Put the mangoes and lobsters in a bowl. Add in the cream, honey, lemon juice, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.

BAJA LOBSTER AND MANGO SALAD

Steps:

• Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
• Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
• Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

GRILLED MAINE LOBSTER TAILS SMOTHERED IN CURRY MANGO BUTTER WITH GREEN PAPAYA SALAD

Steps:

• Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste.
• Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
• Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of butter.
• Green Papaya Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter and garnish with peanuts and chopped cilantro.

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.