Recipe courtesy of Shutters On the Beach Hotel
Episode: Santa Monica
Save Recipe Print
Total:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min
Yield:
3 servings
Level:
Intermediate

Ingredients

Directions

Bring a large pot of water to a boil. Plunge the lobsters into the boiling water, cook for 8 minutes. Remove carefully and submerge in a bowl of ice water to immediately stop the cooking. Split the lobsters in half lengthwise and rinse out the head cavity and any veins that may be in the tail. Set aside.

Toss the papayas, mangos and tomatoes in a mixing bowl with the lime juice and cayenne and salt, to taste. Allow to sit for 10 minutes.

Meanwhile, preheat an outdoor grill to medium-high heat.

When ready to serve, brush a small amount of oil on the lobster meat and place the lobsters meat side down on the hot grill. Grill until lobster meat is lightly charred, about 4 minutes. Turn and cook the shell side until lobster is heated through, about 3 minutes more. Remove the lobster meat from the shell. Add the mint to salsa, mix, and put on serving plates. Serve the lobster meat on top of the salsa.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Lobster Rolls

Recipe courtesy of Jamie Deen

Lobster Thermidor

Recipe courtesy of Eric Klein

Lobster BLTs

Recipe courtesy of Food Network

Lobster Bisque

Recipe courtesy of Bobby Flay

Lobster Thermidor

Lobster Tails Thermidor

Recipe courtesy of Rachael Ray

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Lobster Tails Thermidor

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword