Grilled Lobster With Lime Butter And Mango Salsa Recipes

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GRILLED LOBSTER WITH SALSA ROSA



Grilled Lobster with Salsa Rosa image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
6 shallots, finely chopped
2 cloves garlic, minced
3 red and 3 green jalapeno chiles, stemmed, seeded and chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon cayenne pepper
Juice of 2 limes, about 4 tablespoons
2 to 4 tablespoons unsalted butter, or to taste
1 to 2 teaspoons sea salt
1 teaspoons freshly ground black pepper
4 live lobsters, 1 1/2 pounds each
2 limes, quartered, for garnish

Steps:

  • Heat a wide saute pan over medium heat and add the olive oil. Saute the shallots for 3 to 5 minutes, or until slightly golden. Add the garlic and chiles and saute, stirring constantly, for 1 minute more. Add the cumin, paprika and cayenne and cook, stirring, for about 2 minutes more, until the aromas are released but the spices are not burned. Remove pan from heat and add lime juice, butter to taste, salt and pepper. Set the mixture aside while you preheat a broiler or prepare a grill for highheat cooking.
  • Cut lobsters in half lengthwise and season with salt and pepper. Grill at high heat for approximately 8 minutes, shell side down. Then reduce the heat or move the lobsters away from the hottest part of the fire, rotating them 180 degrees to help them cook evenly, but keeping the shell side down. Grill at low heat for 5 minutes more. Spoon the spice mixture over the lobsters at the end of grilling for the last few minutes. Serve immediately with plenty of lime wedges.

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.

GRILLED LOBSTER WITH LIME BROWN BUTTER



Grilled Lobster With Lime Brown Butter image

Lobster is one of my favourite foods. From time to time I do have a "Lobster Attack", and will not be happy until that craving is satiated. I make no apology for that decadence; the Canadian maritimes serves up the finest lobsters worldwide. It is one of the beautiful things we have in common with Maine, USA. (along with potatoes) This recipe is by no means an original and I give full marks to Christine Cushing of the Food Network. I also thank Saturn for the alert, and the link to the Christine Cushing of the Food Network. Grilling is great option for entertaining - you can boil the lobsters ahead of time and just finish for a few minutes on the grill. For a variation on the brown butter, you could use lemon instead of the lime and parsley for the coriander.

Provided by TOOLBELT DIVA

Categories     Lobster

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 (2 lb) live lobsters
coarse salt, to taste
fresh ground pepper, to taste
6 tablespoons butter
1 small shallot, finely chopped (about 1 tbsp)
1 lime, juice and zest of
2 tablespoons coriander, chopped (optional)

Steps:

  • Lime Brown Butter Sauce: Add 6 tablespoons butter to a sauté pan over medium heat.
  • When it has melted and starts to bubble, add the shallots and zest.
  • When the butter starts browning, remove from heat and add the lime juice.
  • Season the brown butter with salt and pepper.
  • Add chopped coriander if desired.
  • Serve with Grilled Lobster.
  • Grilled Lobster: Preheat grill to high heat. Brush grill until very clean.
  • Bring at least 5 L (20 cups) water to a boil in a large pot. Cook lobster for about 4 minutes and remove from water immediately.
  • Transfer to baking sheet or shallow baking dish. Note: cook 1 lobster at a time to keep water at a boil.
  • When cool enough to handle, split lobsters in half lengthwise with a sharp heavy knife.
  • Place lobster halves, shell side up on grill.
  • Season the lobster with a little salt and pepper. Grill about 5 to 6 minutes, until lobster meat is just cooked through.
  • Serve immediately with the Lime Butter Sauce.

Nutrition Facts : Calories 975, Fat 25.5, SaturatedFat 12.6, Cholesterol 908.4, Sodium 2811, Carbohydrate 6, Sugar 0.2, Protein 171

GRILLED LOBSTER TAIL POUCHES WITH MANGO BUTTER



Grilled Lobster Tail Pouches With Mango Butter image

What a great way to serve lobster. Now, I don't serve lobster that often, but this is just a bit different than the "standard" lemon butter ... or lemon garlic butter." A few minutes to prep and then just wrap up and grill. NO pots, NO pans and since you are grilling, finish the rest of the meal on the grill as well. I love a pouch of baby new potatoes with butter and parsley and maybe some fresh asparagus or your favorite vegetable. Zucchini, summer squash or try a grilled romaine heart with a fresh vinaigrette. They are so easy to put together, and they have great flavor. One Note: These also can be done in the oven as well using foil or parchment paper.

Provided by SarasotaCook

Categories     < 30 Mins

Time 30m

Yield 4 Pouches, 4 serving(s)

Number Of Ingredients 13

4 lobster tails
1 mango, peeled and cut in wedges
1 large sweet onion, cut in quarters and thin sliced
1 red bell pepper, thin sliced
olive oil
1 mango, peeled and rough chopped
1 shallot, chopped
6 ounces butter (1 1/2 sticks or 3/4 cup)
1 teaspoon honey
1 teaspoon lime juice (save the rest of the lime and cut 4 slices to)
1 tablespoon cilantro, fine chopped
salt
cilantro

Steps:

  • Butter -- I love to make the butter ahead of time to let all the flavors combine. Make it earlier that day or even the night before. You can use whatever method you want. Personally, I use my small food processor, but a small mixer works well as does a potato masher or fork to break up the mango. Just mix the mango, shallot (chop the shallot fine, if you are mixing this by hand), honey, lime juice and cilantro. A pinch of salt if you like and simple refrigerate.
  • If you have leftover, don't worry. It is wonderful on fish, scallops are amazing, so are shrimp and even chicken breasts.
  • Lobster Packets -- I like to use heavy duty aluminum foil, or just a double sheet, but I drizzle a little olive oil on the inside of the package which prevents the onion and mango from sticking. You don't need much, just 1 teaspoon at the most.
  • Put 1 lobster tail in the center of each foil pouch and surround it with the mango and onion slices, and just a pinch of the red pepper flakes. Go easy, just a light pinch (you can always leave that out if you don't like the heat). Spread the mango butter (generously) over the lobster. Don't worry if a little spills over into the mango and onions. Top the lobster with 1 lime slice and wrap up your foil pouch like a little package. NOTE: Wrap up the packages, so after 20 minutes you can easily open and take a peak that the tails are done.
  • Grill -- I use medium to medium high heat. Grill about 20 minutes.
  • Serve -- Since your grilling the lobster, why not also make some potatoes in a pouch and grilled asparagus or green beans for a easy NO clean up dinner. The grilled mango, onion and red pepper is a nice easy side.

Nutrition Facts : Calories 404.9, Fat 34.9, SaturatedFat 21.9, Cholesterol 91.4, Sodium 249.6, Carbohydrate 25.6, Fiber 3, Sugar 19.6, Protein 1.7

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