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August 7 2015

Char grilled Florida Lobster, key lime Chipotle butter Coconut, Mango Cole Slaw

My recipe this month features the Florida Lobster. If you are fortunate enough to get some at your local fish market, try this simple but refreshing take on our states great seafood.

Serves 4
 
4 – 1 1/2 LB. Florida Lobsters (split in half and head cleaned out)
Sea salt and white pepper
Canola oil to coat
 
For the Butter:
1 lb. plus 1 TB. – Lightly salted butter (softened to just above room temperature)
1TB. – Minced Shallot
1 tsp. – Minced Garlic
1TB. – Chipotle Paste or en adobo
1/4 Cup – Key lime juice
1 tsp. – Honey
Fresh ground sea salt and White pepper to taste
 
  1. In a small sauté pan, place the 1 TB. butter in and cook shallots and garlic until just sweated. Let cool.
  2.  Place softened butter in a kitchen aid mixer fitted with the paddle attachment and turn on low speed.
  3. Add all other ingredients and blend until well incorporated. Turn mixer on medium high and whip until butter had doubled in volume.
  4. Place in a container and refrigerate. This can be made days in advance.
  5. Pull out 30 minutes prior to grilling to re soften.
 
To make the slaw:
1 1/2LBS. – Shredded Cole slaw mix
1Cup. – Mango Diced
1/ 4 Cup – Toasted Coconut
1 Cup – Heillmans Mayonnaise
1/ 4 Cup – Coco Lopez Cream Of Coconut
1TB. – Honey
2TB. – Apple Cider Vinegar
1 tsp. – Onion Salt
½ tsp. – Granulated Garlic
2TB. – Chives minced
 
  1. In a mixing bowl, blend cole slaw, mango, and toasted coconut. Let sit.
  2. In another mixing bowl, blend all other ingredients and mix well.
  3. Let set up 10 minutes and blend again to make sure all flavors are incorporated.
  4. Pour over slaw mixture and blend until creamy and smooth.
  5. Let cool in the refrigerator.
 
 
Pre heat a gas or charcoal grill to about 400*.
 
  1. When grill is hot, coat the meat of the lobsters with the canola oil and season with salt and pepper.
  2. Place meat side down and cook about 5 minutes to get a good char and marks on the lobsters.
  3. Turn once and with a spoon, place a dollop of the butter on to coat and close the lid to the grill and cook another 5 minutes.
  4. Baste the lobsters and pull off grill. 
  5. On your favorite plate, place two halves of the lobster facing each other.
  6. Divide the slaw and place in the middle of the plate.
  7. Baste the lobsters one last time with the remaining butter and enjoy.