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.
LOBSTER SALAD WITH MANGOES AND BASIL
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees.
- Cook the lobsters and carefully remove all the meat from the tail and claws. Cut the large pieces of meat into bite-size pieces. Set aside.
- Cut the carrot into the thinnest possible lengthwise slices. Drop the slices into boiling water and cook one minute. Drain well. Put the slices in a small, heavy skillet.
- Cut the mango into thin slices. Cut the slices into thin strips. There should be about one-third cup. Set aside.
- Put the leaf lettuce, chicory and field lettuce in a large heavy ceramic bowl. Add all but three tablespoons of the sauce salade. Toss. Put the bowl in the oven and leave the door open. Let stand one and one-half minutes.
- Meanwhile, blend the lobster meat in a heavy saucepan with two tablespoons of sauce salade. Put this in the oven and let stand two minutes with the oven door open.
- Add the remaining one tablespoon of sauce salade to the carrot slices. Heat briefly until warm.
- Arrange equal portions of the tossed salad leaves on each of four warm serving plates. Arrange the pieces of lobster symmetrically around the salad greens. Garnish the top of each serving with slices of carrot and mango strips. Scatter the duck pieces over all. Dot the top of each serving with one-quarter teaspoon of chopped orange peel and one-quarter teaspoon chopped fresh basil.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 12 grams, Fiber 5 grams, Protein 64 grams, SaturatedFat 3 grams, Sodium 1501 milligrams, Sugar 16 grams, TransFat 0 grams
LOBSTER SALAD WITH CURRIED MANGO DRESSING
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper. Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring heavy large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using slotted spoon, transfer to bowl of cold water. Drain. Repeat process with asparagus. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
- Arrange salad on plates. Fan lobster decoratively. Garnish with tomatoes and drizzle remaining dressing over.
GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA
Categories Salad Leafy Green Tomato Backyard BBQ Dinner Lunch Papaya Lobster Avocado Summer Grill Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 12
Steps:
- Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
- Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
- Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
- Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
- Toss greens in another large bowl with enough remaining dressing to coat.
- Divide greens among plates. Spoon lobster mixture atop greens and serve.
GRILLED MANGO & AVOCADO SALAD
Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! -Amy Liesemeyer, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 249 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
LOBSTER SALAD WITH CURRIED MANGO DRESSING
When you want to put on the "dog" but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original recipe calls for 2 tsp of curry powder and the reviewers and I agree that this was too much. ;)
Provided by Manami
Categories Lobster
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in blender (through curry powder); blend until smooth --
- Stir in chives and shallots.
- Season to taste with salt and white pepper.
- *Can be prepared 1 day ahead; cover and refrigerate.
- Bring heavy large saucepan of water to boil.
- Add beans and cook until tender, about 4 minutes.
- Using slotted spoon, transfer to bowl of cold water;. drain.
- Repeat process with asparagus.
- Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
- Drizzle some dressing over and toss lightly.
- Season with salt and white pepper to taste.
- Arrange salad on plates.
- Fan lobster decoratively.
- Garnish with tomatoes and drizzle remaining dressing over.
LOBSTER-MANGO SALAD
Make and share this Lobster-Mango Salad recipe from Food.com.
Provided by dicentra
Categories Lobster
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 4 ingredients in a small bowl; stir well.
- Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.
- Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.
- Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.
- Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat.
- Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate.
- Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture.
- Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.
Nutrition Facts : Calories 406.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 323.5, Sodium 1343.9, Carbohydrate 24.5, Fiber 7.7, Sugar 11.2, Protein 68.8
GRILLED LOBSTER TAILS WITH SEASONED BUTTER
Lobster has the tendency to be intimidating but not when you use this fool-proof recipe. Throw a steak on the grill while you have it fired up for a surf-n-turf dinner that is sure to impress.
Provided by Soup Loving Nicole
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
- Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 0.9 g, Cholesterol 192 mg, Fat 15.4 g, Protein 32.1 g, SaturatedFat 7.9 g, Sodium 539.1 mg
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