Grilled Lobster With Salsa Rosa

Course : Grilling
Serves: 4
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3 tablespoons olive oil
6 small shallots -- finely chopped
2 cloves garlic
3 medium red jalapeno chiles -- stemmed, seeded, and chopped
3 medium green jalapeno chiles -- stemmed, seeded, and chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 medium limes -- juice of (about 4 tbs)
2 tablespoons unsalted butter -- or more to taste
1 teaspoon sea salt -- or more to taste
1 teaspoon freshly-ground black pepper
4 medium live lobsters - -- (1 1/2 lbs ea)
2 medium limes -- quartered

Preparation / Directions:

Heat a wide sauté pan over medium heat and add the olive oil. Sauté the shallots for 3 to 5 minutes, or until slightly golden. Add the garlic and chiles and sauté, stirring constantly, for 1 minute more. Add the cumin, paprika and cayenne and cook, stirring, for about 2 minutes more, until the aromas are released but the spices are not burned. Remove pan from heat and add lime juice, butter to taste, salt and pepper. Set the mixture aside while you preheat a broiler or prepare a grill for high-heat cooking. Cut lobsters in half lengthwise and season with salt and pepper. Grill at high heat for approximately 8 minutes, shell side down. Then reduce the heat or move the lobsters away from the hottest part of the fire, rotating them 180 degrees to help them cook evenly, but keeping the shell side down. Grill at low heat for 5 minutes more. Spoon the spice mixture over the lobsters at the end of grilling for the last few minutes. Serve immediately with plenty of lime wedges.

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