Whole Spiny Lobsters Split And Stuffed With Hearts Of Palm Slaw Recipes

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WHOLE SPINY LOBSTERS SPLIT AND STUFFED WITH HEARTS OF PALM SLAW



Whole Spiny Lobsters Split and Stuffed with Hearts of Palm Slaw image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
Salt and pepper
2 (1 1/2 pound) spiny lobsters, split and cleaned
4 small fresh hearts of palm, julienned
1 orange, sectioned and juice reserved
1 yellow or red large round tomato, peeled, seeded, and cut into small strips
1 red onion, julienned
1 bunch cilantro, chopped
1/4 Scotch bonnet chile, seeded and minced
1 tablespoon sherry vinegar

Steps:

  • Preheat a grill.
  • Combine the hearts of palm, orange sections and juice, tomato, red onion, cilantro, chile, vinegar, and olive oil, and keep chilled until ready to serve. Just before serving, season with salt and pepper.
  • Place the split lobsters on the grill, flesh side down. Cook for 5 to 6 minutes and then turn over and cook for 5 to 6 more minutes.
  • Place the lobster on serving platters filling in the top, empty part of the shell with the slaw.

PALM HEART SALAD



Palm Heart Salad image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

1/2 lime or lemon, juiced
1 teaspoon whole-grain mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 (14 or 15-ounce) can palm hearts, drained and sliced crosswise
2 ripe mangoes, peeled and thinly sliced
2 ripe avocados (or 1 large), peeled, stoned, and thinly sliced
1/2 cucumber, peeled and thinly sliced
1/2 Scotch bonnet or other hot chile pepper, de-seeded and finely chopped
1/2 lime or lemon (to be squeezed the avocado to prevent discolouring)

Steps:

  • To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
  • Assemble all the salad ingredients in a bowl and serve the dressing on the side.

WHOLE GRILLED PACIFIC SPINY LOBSTER WITH MANGO PAPAYA SALSA



Whole Grilled Pacific Spiny Lobster with Mango Papaya Salsa image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 9

3 whole live Pacific spiny lobsters
2 ripe papayas, peeled and diced
2 ripe mangos, peeled and diced
3 ripe tomatoes, peeled and diced
1/4 cup lime juice, about 2 limes
Cayenne pepper
Kosher salt
Extra-virgin olive oil, for grilling
15 fresh mint leaves

Steps:

  • Bring a large pot of water to a boil. Plunge the lobsters into the boiling water, cook for 8 minutes. Remove carefully and submerge in a bowl of ice water to immediately stop the cooking. Split the lobsters in half lengthwise and rinse out the head cavity and any veins that may be in the tail. Set aside.
  • Toss the papayas, mangos and tomatoes in a mixing bowl with the lime juice and cayenne and salt, to taste. Allow to sit for 10 minutes.
  • Meanwhile, preheat an outdoor grill to medium-high heat.
  • When ready to serve, brush a small amount of oil on the lobster meat and place the lobsters meat side down on the hot grill. Grill until lobster meat is lightly charred, about 4 minutes. Turn and cook the shell side until lobster is heated through, about 3 minutes more. Remove the lobster meat from the shell. Add the mint to salsa, mix, and put on serving plates. Serve the lobster meat on top of the salsa.

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