lobster kabob with mango salsa

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

Had one of these at a Festival- at one of the casino/hotels here- awhile back-I think it was at the grand opening at the Cosmopolitan or the M. Hardly needs an explanation. But here it is- another high end item! Photo from Belize Festival.

(1 rating)
yield 6 servings
cook time 10 Min
method Grill

Ingredients For lobster kabob with mango salsa

  • MANGO SALSA:
  • 2 tsp
    grated lime peel
  • 1/4 c
    lime juice
  • 2 Tbsp
    honey
  • 1 or 2 dash
    red pepper sauce
  • 1 or 2 md
    mango's, ripe, peeled, seed removed and diced
  • 3 Tbsp
    finely chopped red onion
  • LOBSTER KABOBS:
  • 1 1/2 lb
    main lobster, cooked, meat cut into strips or chunks (for each person)
  • 1/2 c
    soy sauce
  • 1/2 c
    dry sherry or cooking wine
  • 1/2 lb
    bacon cut in 1/2

How To Make lobster kabob with mango salsa

  • 1
    Mango Salsa: In a small glass bowl, mix all ingredients except the onion and the mango until blended. Add the mango and onion; toss to coat. Cover and refrigerate for at least 1 hour.
  • 2
    Lobster Prep : Mix sherry and soy and pour over lobster strips or chunks. Let marinate 1 hour. Discard marinade. Place lobster chunks or strips carefully on skewers(if using bamboo-soak for 30 minutes).Wrap bacon pieces around lobster- this will help to keep it together and on the skewers.
  • 3
    Grill over medium heat 350^-400^ until bacon is crisp and lobster has turned white or broil for about 10 minutes turning after 5 minutes. Serve with Mango Salsa on the side. Festival served with Plain teriyaki sauce- I like mango salsa you choose.
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