Whole Spiny Lobsters Stuffed With Hearts Of Palm Slaw

Recipe Ingredients

4 oz	113g	Fresh hearts of palm - julienned (small)
1		Orange - sectioned, and
		Juice reserved
1		Yellow or red round tomato - peeled, seeded, (large)
		And cut into small strips
1		Red onion - julienned
1		Cilantro - chopped
1/4		Scotch bonnet chile - seeded, minced
1 tablespoon	15ml	Sherry vinegar
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Spiny lobsters - (1 1/2 lbs ea) - split, cleaned

Recipe Instructions

Preheat a grill.

Combine the hearts of palm, orange sections and juice, tomato, red onion, cilantro, chile, vinegar, and olive oil, and keep chilled until ready to serve. Just before serving, season with salt and pepper.

Place the split lobsters on the grill, flesh-side down. Cook for 5 to 6 minutes and then turn over and cook for 5 to 6 more minutes.

Place the lobster on serving platters filling in the top, empty part of the shell with the slaw.

This recipe yields 4 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B57) - from the TV FOOD NETWORK

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