Grilled Lobster with Lime Butter and Mango Salsa
- 4 tablespoons softened butter
- 1 un-waxed lime, zested
- Salt and freshly ground black pepper
- 1 large (2 pound, 4 ounces) live lobster, killed (see *Cook's Note below)
- Mango Salsa, recipe follows
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.
*Cook's Note: 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.Mango Salsa:
1 ripe, firm mango, peeled and cut into small dice
1 red onion, very finely chopped
1 red finger chile pepper, seeded and finely chopped
2 heaping tablespoons chopped fresh flat-leaf parsley
2 heaping tablespoons chopped fresh cilantro leaves
2 spring onions, very finely sliced
1 lime, juiced (use the lime juice from the zested lime)
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Merrilees Parker
Grilled Spiny Lobster with a Warm Tomato Salad, Garlic Creamed New Potatoes and a Drizzle of White Truffle Oil
Recipe courtesy of Emeril Lagasse