Grilled Maine Lobster Mango Tango with Mojo Cubaneau Sauce

INGREDIENTS:

1 Maine lobster

Moho Cubaneau Sauce – recipe follows

Mesclun salad greens

Mango vinaigrette – recipe follows

1 mango, sliced

Plantains, sliced thin, fried in oil

Mojo Cubaneau Sauce

1 cup fresh orange juice

1/2 cup fresh lime juice

1 mango

Zest from 2 oranges and 2 limes

2 tablespoons sugar

1 teaspoons garlic

1 Tablespoon roasted garlic

1 cup melted butter

1 teaspoon Asian chili paste or more to taste

Mango Vinaigrette Dressing

1 whole mango

Juice and zest from 1 orange

Juice and zest from 2 limes

1 teaspoon sugar

1/4 cup apple cider vinegar

1/4 cup canola oil

Salt and pepper to taste

DIRECTIONS:

Boil Maine Lobster for 2 minutes.  Chill immediately in ice water, split, remove claws.  Remove tail meat (should be partially raw) and cut into bite-size pieces.  Save Maine Lobster shell for presentation.  Remove part of the claw shell to expose meat, skewer tail meat pieces and just barely opaque.  Brush with mojo "cubaneau" sauce.

Serve with mesclun salad greens dressed with mango vinaigrette, mango slices and crisp-fried plantains (green plantains sliced thin, fried in oil).  Serve extra mojo "cubaneau" in hollowed out mango or avocado.

Mojo Cubaneau Sauce

Mango Vinaigrette Dressing

Please add your rating and review of this recipe!