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
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.
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
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