Grilled Lobster with Mango Salsa

Grilled Lobster Tails4 each fresh lobster tails


1/3 cup clarified butter

2 tablespoons snipped fresh chives

1 teaspoon finely shredded lime peel

Lime wedges

1/4 tsp jerk seasoning

1 tablespoon olive oil

2 cloves garlic, peeled and minced

1 (1/2 inch) piece fresh ginger root, minced

2 mangos - peeled, seeded, and diced

2 tablespoons cider vinegar

1 teaspoon white wine

1/4 cup chopped fresh cilantro



1. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.

2. For sauce, in a small saucepan melt butter. Remove from heat. Remove 2 tablespoons of the butter and reserve. Stir in chives and lime peel.; set the remaining sauce aside.

3. Lightly grease the grate of your grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the clarified butter. Place lobster, meat sides down, on the grill grate directly over heat. Grill for 6 minutes. Turn lobster. Brush with 1 Tablespoon of clarified butter mixed with jerk seasoning. Grill for 6 to 8 minutes more or until lobster meat is firm.

4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges.

5. for the salsa; Heat oil in a medium skillet over medium heat, and sauté garlic for about 1 minute. Mix in ginger and mangos, and cook 3 to 4 minutes, until mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro, and remove from heat. Spoon over the grilled lobster to serve.