Grilled Lobster with a Mango-Jalapeño Salsa
Recipe courtesy of zimmysnook
4th of July
Get ready to indulge in a taste of summer with our tantalizing recipe for Grilled Lobster with a Mango-Jalapeño Salsa, prepared to perfection on Hestan cookware. Succulent live lobsters take center stage, expertly grilled and served with a zesty salsa featuring ripe mangos, jalapeños, red pepper, cilantro, and a burst of lime.
Ingredients
- 2 – 1 ½ pound live lobsters
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- 2 large ripe mangos, diced (about 2 cups)
- 1 jalapeño, finely chopped, seeds removed.
- 1 red pepper, finely chopped
- 1 tablespoon cilantro, chopped
- 1 lime, zest plus juice of half the lime
- Salt to taste
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- ½ cup unsalted butter
- 1 tablespoon chives, chopped
- 1 tablespoon garlic, minced
- Salt
- Juice of ½ a lime
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- Chopped parsley
- Baguette, slices
- Lime slices
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Thomas Keller Insignia™ 2 qt. Stock Pot
NanoBond® Butter Warmer, .75 quarts
Directions
- Place all the ingredients in a small bowl and gently stir to combine. Place in the fridge until ready to use.
- Cook the Lobsters
- Preheat the grill to medium-high.
- Place the live lobsters in the freezer for 15 minutes prior to cooking them.
- Bring a large 12-qt stock pot of water to a boil (If using an 8 qt stock pot, you may have to cook the lobsters separately)
- Carefully place the lobsters into the boiling water. I used a heat resistant and waterproof glove, but tongs will also work. Cook for 5 minutes.
- Remove the lobsters and place them in an ice bath for 5 minutes to stop the cooking process.
- Using a sharp knife or kitchen shears, split the lobster down the center, through the head and tail. Remove and discard the yellow-green substance (tomalley) from in the body cavity of the lobster.
- Place lobster halves on a sheet pan.
- Prepare the Garlic-chive butter and finish the lobster
- Using a butter warmer or a small saucepan, melt the butter. Once melted add the chives, garlic, salt, and lime.
- Brush the meat in each lobster half liberally with the butter mixture. Place the lobster halves flesh side down and cook for 3 to 4 minutes, until slightly charred. Flip the lobsters to the shell side, brush on more of the butter mixture and grill for another 2 to 4 minutes or until meat is fully cooked through and juices are bubbling.
- While the lobster finishes cooking, grill baguette slices using some of the butter mixture for about 1-2 minutes or until golden in colour.
- Remove lobster halves from the grill to a sheet pan, platter, or individual plates. Then add a scoop of the mango salsa into the body cavity, drizzle a touch more butter and sprinkle with chopped parsley.
- Serve with grilled baguette toasts, lime wedges, mango salsa and remaining butter mixture.
