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Lobster With Tropical Vinaigrette

One taste of this vibrant, golden sauce will transport you to the sunny shores of Martinique. Flecked with peppers and crunchy cucumbers, this silky sauce complements the rich lobster. Whether you grill spiny lobster tails or familiar American (Maine) lobsters, this simple, succulent seafood will be an instant hit with your guests.

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Spiny lobster tails - (8 oz ea)
  (or four 1 1/2-lb lobsters)
2 teaspoons 10mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
  Tropical Vinaigrette
1   English long seedless or regular cucumber
1 cup 237mlMango puree - (abt 1 lb mango
  Pitted, peeled and pureed)
2 teaspoons 10mlFreshly-grated or minced ginger
1 1/2 teaspoons 7.5mlMinced or pressed garlic
3/4 teaspoon 3.8mlSalt
2 tablespoons 30mlRum
2 teaspoons 10mlGrated orange zest
6 tablespoons 90mlFresh orange juice
1/2 teaspoon 2.5mlDried red pepper flakes - (to 1 tspn)
  (or 1 1/2 tspns minced fresh chile pepper)
2 teaspoons 10mlMinced fresh thyme
  (or 1/2 tspn dried thyme)
1/4 cup 59mlVegetable oil

Recipe Instructions

If using live American lobsters, kill them immediately before cooking. Remove the stomach and discard; remove the claws and legs and reserve; split the tail as directed. Place claws, legs and body on grill over a medium-hot fire and cover with foil. Place the tail meat-side up. Grill until the shells are bright red, turning the claws and tail once. Grill the legs 4 to 6 minutes, claws about 8 minutes, tail and body 8 to 10 minutes.

If frozen, thaw the lobster in the refrigerator overnight.

To make the vinaigrette, halve the cucumber and reserve half for another use. If using regular waxed cucumbers, scrub the skin to remove wax and remove seeds before dicing. With a vegetable peeler, remove 4 lengthwise strips of skin and discard. Cut the cucumber in half lengthwise and then into 1/8-inch dice.

In a medium bowl, whisk together the mango puree, ginger, garlic, salt, rum, orange zest, orange juice, chile, thyme and vegetable oil; stir in the cucumber. Taste the vinaigrette for seasoning and chill until needed.

Set each lobster tail with the transluscent membrane down and curved shell facing up. With kitchen shears or a heavy, sharp knife cut through the curved shell and meat, leaving the membrane intact. Open the tail gently like a book so its hinged in the center. Pour 1/2 teaspoon of the olive oil over each tail; season lightly with salt and pepper.

Place the lobster meat-side up over a medium-hot fire and grill until opaque, 8 to 10 minutes, turning once. Serve with Tropical Vinaigrette and grilled garlic bread.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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