Lobster With Tropical Vinaigrette

Recipe Ingredients

4		Spiny lobster tails - (8 oz ea)
		(or four 1 1/2-lb lobsters)
2 teaspoons	10ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tropical Vinaigrette
1		English long seedless or regular cucumber
1 cup	237ml	Mango puree - (abt 1 lb mango
		Pitted, peeled and pureed)
2 teaspoons	10ml	Freshly-grated or minced ginger
1 1/2 teaspoons	7.5ml	Minced or pressed garlic
3/4 teaspoon	3.8ml	Salt
2 tablespoons	30ml	Rum
2 teaspoons	10ml	Grated orange zest
6 tablespoons	90ml	Fresh orange juice
1/2 teaspoon	2.5ml	Dried red pepper flakes - (to 1 tspn)
		(or 1 1/2 tspns minced fresh chile pepper)
2 teaspoons	10ml	Minced fresh thyme
		(or 1/2 tspn dried thyme)
1/4 cup	59ml	Vegetable oil

Recipe Instructions

If using live American lobsters, kill them immediately before cooking. Remove the stomach and discard; remove the claws and legs and reserve; split the tail as directed. Place claws, legs and body on grill over a medium-hot fire and cover with foil. Place the tail meat-side up. Grill until the shells are bright red, turning the claws and tail once. Grill the legs 4 to 6 minutes, claws about 8 minutes, tail and body 8 to 10 minutes.

If frozen, thaw the lobster in the refrigerator overnight.

To make the vinaigrette, halve the cucumber and reserve half for another use. If using regular waxed cucumbers, scrub the skin to remove wax and remove seeds before dicing. With a vegetable peeler, remove 4 lengthwise strips of skin and discard. Cut the cucumber in half lengthwise and then into 1/8-inch dice.

In a medium bowl, whisk together the mango puree, ginger, garlic, salt, rum, orange zest, orange juice, chile, thyme and vegetable oil; stir in the cucumber. Taste the vinaigrette for seasoning and chill until needed.

Set each lobster tail with the transluscent 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 the tail gently like a book so its hinged in the center. Pour 1/2 teaspoon of the olive oil over each tail; season lightly with salt and pepper.

Place the lobster meat-side up over a medium-hot fire and grill until opaque, 8 to 10 minutes, turning once. Serve with Tropical Vinaigrette and grilled garlic bread.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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