Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Whole Spiny Lobsters Split and Stuffed with Hearts of Palm Slaw

Recipe courtesy Michelle Bernstein

Be the first to review this recipe

  • Cook Time:

    15 min

  • Level:

    Intermediate

  • Yield:

    4 servings

Close

Times:

Prep
30 min
Inactive Prep
--
Cook
15 min
Total:
45 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 4 small fresh hearts of palm, julienned
  • 1 orange, sectioned and juice reserved
  • 1 yellow or red large round tomato, peeled, seeded, and cut into small strips
  • 1 red onion, julienned
  • 1 bunch cilantro, chopped
  • 1/4 Scotch bonnet chile, seeded and minced
  • 1 tablespoon sherry vinegar
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 (1 1/2 pound) spiny lobsters, split and cleaned

Directions

Preheat a grill.

Combine the hearts of palm, orange sections and juice, tomato, red onion, cilantro, chile, vinegar, and olive oil, and keep chilled until ready to serve. Just before serving, season with salt and pepper.

Place the split lobsters on the grill, flesh side down. Cook for 5 to 6 minutes and then turn over and cook for 5 to 6 more minutes.

Place the lobster on serving platters filling in the top, empty part of the shell with the slaw.

Next Recipe

More recipes? Try these recommendations:

Similar Recipes

Comments & Reviews

Have you made this dish?

Be the first to review this recipe

Advertisement
Advertisement