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Ingredientes
- 4 x spiny lobster tails - (8 ounce ea) (or possibly four 1 1/2-lb lobsters)
- 2 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 x English long seedless or possibly regular cucumber
- 1 c. mango puree - (abt 1 lb mango pitted, peeled and pureed)
- 2 tsp freshly-grated or possibly chopped ginger
- 1 1/2 tsp chopped or possibly pressed garlic
- 3/4 tsp salt
- 2 Tbsp. rum
- 2 tsp grated orange zest
- 6 Tbsp. fresh orange juice
- 1/2 tsp dry red pepper flakes - (to 1 tspn) (or possibly 1 1/2 tspns chopped fresh chile pepper)
- 2 tsp chopped fresh thyme (or possibly 1/2 tspn dry thyme)
- 1/4 c. vegetable oil
Direcciones
- If using live American lobsters, kill them immediately before cooking. Remove the stomach and throw away; remove the claws and legs and reserve; split the tail as directed. Place claws, legs and body on grill over a medium-warm fire and cover with foil. Place the tail meat-side up. Grill till the shells are bright red, turning the claws and tail once. Grill the legs 4 to 6 min, claws about 8 min, tail and body 8 to 10 min.
- If frzn, 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 throw away. 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 refrigeratetill needed.
- Set each lobster tail with the transluscent membrane down and curved shell facing up. With kitchen shears or possibly 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 tsp. of the extra virgin olive oil over each tail; season lightly with salt and pepper.
- Place the lobster meat-side up over a medium-warm fire and grill till opaque, 8 to 10 min, turning once. Serve with Tropical Vinaigrette and grilled garlic bread.
- This recipe yields 4 servings.
- Comments: One taste of this vibrant, golden brown 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 possibly familiar American (Maine) lobsters, this simple, succulent seafood will be an instant hit with your guests.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 4 servings | |
| Calories 148 | |
| Calories from Fat 121 | 82% |
| Total Fat 13.68g | 17% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 436mg | 18% |
| Potassium 51mg | 1% |
| Total Carbs 2.66g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.01g | 1% |
| Protein 0.2g | 0% |
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