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Grilled Lobster Mango Tango With Bears Mojo Sauce
Ingredients:
One LobsterMojo Sauce – recipe followsSalad greensMango vinaigrette – recipe followsone mango, slicedplantains, sliced thin, fried in oilBoil 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 lobster shell for presentation. skewer tail meat pieces and just barely opaque. Brush with mojo sauce.Serve with salad greens dressed with mango vinaigrette, mango slices and crisp-fried plantains (green plantains sliced thin, fried in oil). Serve extra mojo sauce in hollowed out mango or avocado.
Method:
Mojo Sauce1 cup fresh orange juice1/2 cup fresh lime juice1 mangoZest from 2 oranges and 2 limes2 tbsp sugar1 teaspoons garlic1 Tablespoon roasted garlic1 cup melted butter1 teaspoon Asian chili paste or more to tasteSalt and pepper to tastePuree all ingredients in blender. Heat in sauce pan to simmer to all sauce to slightly thicken.Mango Vinaigrette Dressing1 whole mangojuice and zest from 1 orangejuice and zest from 2 limes1 teaspoon sugar1/4 cup apple cider vinegar1/4 cup canola oilsalt and pepper to tastePuree all ingredients in blender.
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