Recipe courtesy of Andrew Niedenthal and Cheeca Lodge and Spa

Florida Keys Lobster and Yellowtail Snapper Barbecue with Fresh Mojo, Mango Salsa, and Garlic Whipped Boniato

Save Recipe
  • Level: Advanced
  • Total: 3 hr 40 min
  • Prep: 1 hr
  • Inactive: 2 hr
  • Cook: 40 min
  • Yield: 15 servings
Share This Recipe


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

Fresh Mojo:

4 cups sour orange juice

1 cup rice wine vinegar

4 tablespoons ground cumin

1/2 cup chopped garlic

4 tablespoons salt

1 tablespoons black pepper

Mango Salsa:

2 cups diced mango

1/4 cup diced roasted red pepper

1/4 cup cooked black beans

2 bunches cilantro, leaves chopped

1 cup rice wine vinegar

2 tablespoons honey

1/2 cup vegetable oil

Salt and freshly ground black pepper

Garlic Whipped Boniato:

10 pounds boniato* (See Cook's Note)

1 pound sour cream

1 pound butter

1/2 cup roasted garlic

Salt and freshly ground black pepper


  1. Preheat a grill or grill pan over medium heat. 
  2. 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). 
  3. 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.

Fresh Mojo:

  1. In a non-reactive dish, combine all ingredients and mix well. Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.

Mango Salsa:

  1. In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters. Yield: 15 servings

Garlic Whipped Boniato:

Yield: 15 servings
  1. Bring a large pot of water to the boil and then salt the water. 
  2. 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.

Cook’s Note

Boniato can be found at Latin specialty groceries.

BBQ Jackfruit Empanadas
12m Intermediate 99%
My Mother's BBQ Spareribs
9m Easy 98%
Blueberry BBQ Chicken
12m Intermediate 100%
Korean BBQ Baby Back Ribs
14m Easy 99%