Grilled Maine Lobster Mango Tango with Mojo Cubaneau Sauce - Featured Recipe -
Featured Recipes

Grilled Maine Lobster Mango Tango with Mojo Cubaneau Sauce

Maine lobster heads to Cuba in this dish, where lobster skewers are served over salad greens with plantains, mangoes and a zesty mojo sauce. What to drink with them? Regular (or mango) Mojitos, naturally.
Categories: Cuban, Healthy, Latin American, Seafood
Step 1
1 • 1 -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.
Step 2
1 cup • Orange juice
1/2 cup • Fresh lime juice
1 • Mango
• Zest from 2 oranges and 2 limes
2 tbsp • Sugar
1 tsp • Fresh garlic
1 tsp • Roasted garlic
1 cup • Melted butter
1 tsp • Asian chili paste (or more to taste)
Mojo Cubaneau Sauce:

Add all ingredients to a blender, process until smooth. Heat sauce in a small saucepan to thicken it slightly. Serve warm or at room temperature.
Step 3
1 • whole mango
• Juice and zest from 1 orange
• Juice and zest from 2 limes
1 tsp • Sugar
1/4 cup • Apple cider vinegar
1/4 cup • Canola oil
Salt and pepper to taste
Mango Vinaigrette Dressing:

Add all to a blender, and process until smooth.


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