Southern Lobster Balls W Mango Banana Ketchup Sauce Recipes

SOUTHERN LOBSTER BALLS W/ MANGO BANANA KETCHUP SAUCE

Steps:

• For the sauce:.
• Place the mangoes, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
• Transfer puree to a saucepan.
• Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine.
• Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes.
• Let cool to room temperature to serve.
• Cover and refrigerate leftovers and use within two weeks.
• For the lobster balls:.
• Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
• Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
• Heat 1/2-inch of oil in a heavy skillet to 375°F or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.

LOBSTER AND MANGO COCKTAIL

Steps:

• In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance.
• Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves. (There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss mixture until it is combined. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of the whole chives.

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 AND MANGO SUMMER ROLLS

Steps:

• In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad.

SIMPLE MANGO KETCHUP

Steps:

• Usng a sharp paring knife, carve the mango flesh from the pit, then remove and discard the peel. This might be a little messy. I always lick my fingers, shh, don't tell. Transfer the mango to a small saucepan, and mash it with a fork or a masher until pulpy, it doesn't have to be completely smooth,.
• Place the pan over medium heat until the mango pulp begins to boil. Turn the heat down to low and simmer, uncovered, for about 10 minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes, stirring occasionally. Stir in the salt, sugar, and vinegar.
• Continue to let the mixutre simmer, uncovered, for 10 more minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes.
• Move to a tightly covered container and chill in refrigerator. It will keep for at least 3 weeks. Serve cold.

MANGO KETCHUP

Steps:

• STEP ONE:
• Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
• STEP TWO:
• Add the remaining ingredients and pulse together.
• STEP THREE:
• In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.
• STEP FOUR:
• Strain through a fine sieve. Refrigerate for 24 hours before using.

MANGO-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

LOBSTER AND MANGO COCKTAIL

Steps:

• In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill the sauce, covered.
• Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes; transfer the lobsters with tongs to a bowl and let them cool until they can be handled.
• Crack the shells, remove the meat, and cut it into 3/4-inch pieces.
• Transfer the lobster meat to a large bowl and chill it, covered - The lobster cocktail may be prepared up to this point 1 day in advance.
• Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melonball cutter, scoop the flesh from the mango halves - There should be about 2 cups.
• To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss the mixture until it is combined.
• Divide the lobster mixture among 12 chilled small glasses an garnish each serving with 1 of the endive leaves and 2 of the whole chives.

LOBSTER & MANGO SANDWICHES

Steps:

• Brush honey over pancetta slices, heat a skillet over fairly high heat, add a tiny drop of oil and cook pancetta just a few seconds on each side until it gets crispy (be careful not to burn -- it burns very, very easily), drain on paper towels.
• Combine lobster, mango, cucumbers, mayo, salt and pepper to taste.
• In another bowl, mix together lettuce, sun dried tomatoes, and basil.
• Grab some long toothpicks and 2 plates -- you will be stacking 2 sandwiches.
• Spread a little extra mayo on 2 of the toast slices (if desired), then top each with the lobster mixture, another piece of toast on top of that, then the lettuce mixture,the pancetta, then the remaining toast pieces.
• Stick 2 long toothpicks into each sandwiches to hold them together, then use a serrated knife to cut each sandwich into halves (with a toothpick holding together each half).
• (If you don't have toothpicks that are long enough, try a bamboo skewer instead).
• Remove toothpicks before eating.