Maine Lobster with a Tropical Vinaigrette

INGREDIENTS:

2 pounds Maine Lobster

4 live 1½ pound Maine lobsters or 4 tails

2 teaspoons olive oil

½ teaspoon salt

½ teaspoon freshly ground pepper

Vinaigrette:

1 cup mango puree, a one-pound mango makes about 1 cup puree

2 teaspoons grated ginger

1½ teaspoons minced garlic

¾ teaspoon salt

2 Tablespoons rum

2 teaspoons grated orange zest

6 Tablespoons fresh orange juice

½-1 teaspoon hot red pepper flakes (or 1½ tsp. minced fresh, hot chili pepper)

2 teaspoons minced fresh thyme (or ½ tsp. dried thyme)

¼ cup vegetable oil

DIRECTIONS:

Split Maine Lobsters immediately before cooking, keeping tail intact.  Remove and discard stomach and greenish tomalley.  Remove claws, separate attached knuckles and set aside.  Place tail with the translucent membrane down and curved shell facing up.  With kitchen shears or a heavy, sharp knife cut through the curved shell and meat, leaving the membrane intact.  Open tail gently like a book so it's hinged in the center.  Baste meat of each tail with ½ teaspoon oil; season to taste with salt and pepper.

Place claws, knuckles and body on grill over a medium-hot fire and cover with foil.  Place tail meat side up.  Grill until bright red, turning claws and tail once.  Grill knuckles, 4-6 minutes; claws about 8 minutes; tail and body 8-10 minutes.  Serve with Tropical Vinaigrette and grilled garlic bread.

Vinaigrette:  

In medium bowl whisk together all ingredients except the cucumber.  Add cucumber.  Makes about 2 cups.

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