Tropical Lobster

 

A few posts ago I mentioned being on vacation in Key West, where I did some lobstering.  Catching a lobster was not as easy as I thought it was going to be.  For those wondering what lobstering entails, you use a net and a tickle stick.  That’s not a typo, it’s really called a tickle stick.  (One of  my co-workers found it hilarious to tell people I was tickling lobster on vacation.)  You are suppose to use the stick to “tickle” the lobster’s long whiskers in front, while your net is behind it.  When the lobster is “tickled” it shoots backwards into your net.  This is what I was told anyway.  Armed with my net and stick, I went on the hunt and found SO MANY LOBSTER, but caught one (see picture below).  The big lobster would not come out of the rocks.  The ones that did shot to the side of my net, directly back into the rock crevices.  It didn’t take long for me to decide that snorkeling was more my speed.  I spent a lot of time looking at fish and prodding lobster in their crevices out of resentment, but my husband and his friends were really good at lobstering.  So good in fact, that we all came home with bags of lobster tail.

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I put this recipe together to take me back to the Keys.  The rice and black beans are reminiscent of the cuban food, but with a coconut twist.  The mango salsa adds freshness. And the lobster is not just tender and sweet (as all lobster should be), but it’s spicy and smoky too.  This is because the lobster is grilled then slathered with a habanero glaze.  It tastes like vacation all over again, and a good way to say sayonara to summer.

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Ingredients: 

for the mango salsa: 

one mango diced

1/2 cup diced red onion

1/2 cup diced bell pepper

1/2 teaspoon chili powder

1 tablespoon chopped cilantro

Juice of one lime

approximately 1 teaspoon salt, or salt to taste

for the habanero glaze: 

2 tablespoons habanero pepper jelly

1 tablespoon lime juice

1/2 teaspoon chili powder

pinch of salt

for the entree:

2 lobster tails

1 1/2 cup coconut water

1 cup long grain rice

1 can low sodium black beans

Directions:

for the mango salsa:

  1. Toss all the ingredients except salt into the mango salsa
  2. Place the salsa to the side and let the flavors come together while you prepare the rest of the meal

for the entree:

  1. Add 1 1/2 cups coconut water to a sauce pan and bring to a boil
  2. Once boiling add a pinch of salt and 1 cup long grain rice
  3. Turn the temperature to low and let simmer for 15-20 minutes or until rice is tender
  4. Turn on your grill to medium high heat and coat grate with oil
  5. While rice is cooking and grill is preheating, cut your lobster tails in half and sprinkle with a pinch of salt.
  6. Prepare the habanero sauce by mixing all ingredients and setting aside
  7. Once the grill is hot, place your lobster on the grill flesh side down.
  8. Turn after 2 minutes and grill on the other side for 1-2 minutes or until lobster is opaque.
  9. Take lobster off the grill and coat the flesh side of lobster with habanero sauce.
  10. Warm beans in a saucepan.
  11. Plate your rice, beans, lobster, and mango salsa
  12. EAT and reflect on the end of summer

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