|1 • 1 ½-pound Maine lobster|
|• Mojo Cubaneau sauce (see recipe below)|
|• Mesclun salad greens|
|• Mango vinaigrette (see recipe below)|
|1 • mango, sliced (reserve shell for serving)|
|• Plantains, thinly sliced and fried in oil|
Bring a stockpot of water to a boil, add lobster, boil for 2 minutes, remove immediately and place in an ice water bath. When it’s cool enough to handle, split the lobster, reserving the shell. Remove tail meat (which will be partially raw), cut into bite-size pieces, and divide equally among 2 metal skewers. Remove part of the claw shell to expose the meat.
Heat grill to medium heat, and cook lobster tail skewers and claws until barely opaque. Remove from grill, and brush with Mojo Cubaneau sauce.
Toss greens with mango vinaigrette, and divide equally on 2 plates. Top each with a lobster skewer and a claw, mango slices, and crisp-fried plantains. Serve extra Mojo Cubaneau sauce on the side, in a hollowed out mango shell.