Lobster With A Tropical Vinaigrette
|Live lobsters/4 tails||1 1⁄2 (4 Maine)|
|Olive oil||2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Mango puree||1 Cup (16 tbs) (1 Pound Mango Yields About 1 Cup Puree)|
|Grated ginger||2 Teaspoon|
|Minced garlic||1 1⁄2 Teaspoon|
|Grated orange zest||2 Teaspoon|
|Fresh orange juice||6 Tablespoon|
|Hot red pepper flakes/1.5 teaspoon minced fresh, hot chili pepper||1⁄2|
|Minced fresh thyme||2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Seedless english cucumber/Regular cucumber with seeds removed, finely diced to make 1 cup||1|
Split lobsters immediately before cooking, keeping tail intact.
Remove stomach and totally and discard.
Remove claws, separate attached knuckles and set aside.
Place tail with the translucent 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 tail gently like a book so it's hinged in the center.
Baste meat of each tail with 1/2 tsp.oil; season to taste with salt and pepper.
Place claws, knuckles and body on grill over a medium hot fire and cover with foil.
Place tail meat side up.
Grill until bright red, turning claws and tail once.
Grill knuckles, 4-6 minutes; claws about 8 minutes; tail and body 8-10 minutes.
Serve with Tropical Vinaigrette and grilled garlic bread.
For Tropical Vinaigrette: In med.bowl whisk together all ingredientsexcept the cucumber.