Food Network: Florida Keys Lobster and Yellowtail Snapper Barbecue with Fresh Mojo, Mango Salsa, and Garlic Whipped Boniato

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Florida Keys Lobster and Yellowtail Snapper Barbecue with Fresh Mojo, Mango Salsa, and Garlic Whipped Boniato
Recipes courtesy Andrew Niedenthal and Cheeca Lodge

Ingredients
15 whole Florida lobsters, split
Salt and freshly ground black pepper
8 yellowtail snapper, previously scored and marinated in Fresh Mojo, recipe follows (Can substitute
any variety of snapper, such as white bass)
Mango Salsa, recipe follows
Garlic Whipped Boniato, recipe follows

Serving suggestion: Grilled vegetables of your choice

Instructions
Preheat a grill or grill pan over medium heat.

Season the lobsters with salt and pepper. Place both the lobsters and the marinated yellowtail

snapper on the grill. Grill over medium heat until the lobsters are white and begin to separate from
the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the
touch).

After removing from the grill, divide each yellowtail snapper into 2 servings. Place 1 whole lobster
and half a yellowtail snapper on each plate. Top the lobster with the Mango Salsa. Serve with
grilled vegetables of your choice and Garlic Whipped Boniato.

Fresh Mojo:
4 cups sour orange juice
1 cup rice wine vinegar
4 tablespoons ground cumin
1/2 cup chopped garlic
4 tablespoons salt

1 tablespoons black pepper

In a non-reactive dish, combine all ingredients and mix well. Marinate
the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.

Mango Salsa:
2 cups diced mango
1/4 cup diced roasted red pepper
1/4 cup cooked black beans
2 bunches cilantro, leaves chopped
1 cup rice wine vinegar
2 tablespoons honey

1/2 cup vegetable oil
Salt and freshly ground black pepper

In a medium bowl, combine all ingredients and mix well. Season, to
taste, with salt and pepper. Serve over grilled lobsters.

Yield: 15 servings

Garlic Whipped Boniato:
10 pounds boniato*
1 pound sour cream
1 pound butter

1/2 cup roasted garlic
Salt and freshly ground black pepper

*Cook's Note: Boniato can be found at Latin specialty groceries.

Bring a large pot of water to the boil and then salt the water.

Use a paring knife to peel the boniato. Boil until tender, about 15 to 20 minutes. Strain and then
transfer to the bowl of an electric mixer. Add remaining ingredients to mixer and then mix until all
ingredients are thoroughly combined and boniato is mashed.

Yield: 15 servings