Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.
If cooking lobster on a charcoal grill or barbecue, first kill the lobster by plunging a very sharp knife into the natural cross located at the back of the head. Then pull the knife sharply down the body to split it in half. Remove the dark-colored gut and gritty sack, which will be in 2 separate parts in the top section of the head.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Merrilees Parker