Haitian Grilled Lobster with Spicy Mango Salsa

Ingredients

• 2 lobsters (about 1.5 lbs each) (680g) 2 lobsters (about 1.5 lbs each) (680g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 ripe mangoes, diced 2 ripe mangoes, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, minced garlic, paprika, dried thyme, salt, and black pepper to make the marinade.
3. 3.
   Split the lobsters in half lengthwise and brush the marinade over the flesh side of each lobster.
4. 4.
   Place the lobsters on the grill, flesh side down, and cook for about 5 minutes until the flesh is opaque and slightly charred.
5. 5.
   While the lobsters are grilling, prepare the spicy mango salsa. In a medium bowl, combine the diced mangoes, chopped red onion, minced jalapeno pepper, lime juice, and chopped cilantro. Mix well.
6. 6.
   Remove the lobsters from the grill and serve with a generous spoonful of spicy mango salsa on top.

Treat your ingredients with care...

• Lobster — Make sure to split the lobsters in half lengthwise to ensure even cooking and easy serving.
• Mango — Choose ripe mangoes for the salsa to achieve the perfect balance of sweetness and tanginess.
• Jalapeno pepper — Adjust the amount of minced jalapeno pepper according to your desired level of spiciness.
• Lime — Squeeze the lime juice just before adding it to the salsa to retain its freshness.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder flavor.

Tips & Tricks

• To prevent the lobster from sticking to the grill, brush the flesh side with a little oil before applying the marinade.
• For an extra smoky flavor, you can grill the lobsters over charcoal instead of a gas grill.
• If you prefer a milder salsa, remove the seeds and membranes from the jalapeno pepper before mincing.
• Serve the grilled lobster with a side of steamed vegetables or a fresh green salad to complete the meal.
• If you don't have access to fresh lobster, you can use frozen lobster tails for this recipe.

Serving advice

Serve the Grilled Lobster with Spicy Mango Salsa as the main course of a Caribbean-inspired dinner. Garnish with fresh cilantro leaves for an added touch of freshness. Pair it with a side of coconut rice and a refreshing tropical fruit salad for a complete and satisfying meal.

Presentation advice

Arrange the grilled lobster halves on a platter, flesh side up, and spoon the vibrant spicy mango salsa over the top. Garnish with a sprig of fresh cilantro for an elegant touch. The colorful presentation will entice your guests and showcase the vibrant flavors of the dish.