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Grilled Spiny Lobster with Green Papaya and Mango Sauce Vierge

serves 6

Spiny lobsters are impressive creatures. The warm water cousin to Maine lobsters, the spiny lobster does not have any large claws but do have extremely long antennae. They are delicious grilled and easy to prepare. Feel free to substitute Maine lobsters if you are not lucky enough to obtain the spiny lobsters. Print Recipe

¼ cup green papaya, peeled
   and cut into ¼-inch dice
¼ cup mango, peeled and cut
   into ¼-inch dice
1 tomato, peeled and seeded
   and cut into ¼-inch dice
1 tablespoon minced shallot
2 teaspoons chopped ginger
1 tablespoon chopped capers
½ clove garlic
½ cup extra virgin olive oil
½ cup chopped mixed herbs,
   can be any mixture of mint,
   parsley, chervil and chives
¼ cup lime juice, freshly
    squeezed
3 (4 pound) spiny lobsters or
   6 (1 ½ - 2 pound) Maine
   lobsters
1 cup melted butter
- fine sea salt and freshly
   ground pepper

Grilled Spiny Lobster

To make the sauce, place all ingredients up to the lobster in a bowl and stir to combine. Season to taste with salt and pepper.

Prepare the grill. Allow the coals to burn through for 10 to 20 minutes

While the grill is heating, kill the lobster by plunging a knife through the center of its head just behind the eyes. Make sure the knife goes all the way through the head. Then pull your knife in a downward motion through the eyes, splitting the head. The lobster is now dead. Cut the lobster in half evenly from head to tail. Remove the tomalley from the lobster. Brush the lobster with the melted butter and season with salt and pepper.

Place the lobsters, shell side down, on the grill and cook until the meat just turns opaque, about 6 to 8 minutes. Remove the lobster and if using Maine lobsters, crack the claws open. Divide the lobster meat from the claws evenly between six plates. Using kitchen scissors, cut the tail meat into serving portions inside the shell. Pass the sauce at the table. Serve immediately.