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Recipe Summary

prep:
1 hr
cook:
28 mins
marinate:
30 mins
total:
1 hr 58 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Jalapeno Mint Dressing. For marinade, in a small mixing bowl, stir together olive oil, chopped mint, 2 tablespoons lemon juice, 1/8 teaspoon salt, and the pepper. Set aside.

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  • For lobster, in a large kettle, combine 4 quarts of water, 2 tablespoons lemon juice, the peppercorns, and bay leaf. Bring to boiling. Grasping lobsters one at a time just behind the eyes, rinse under cold running water. Quickly plunge lobsters head first into the boiling water. Return to boiling; reduce heat. Cover and simmer for 20 minutes. Drain; remove bands or pegs from large claws. (For lobster tails, add tails to kettle of boiling water mixture. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 12 minutes or until shells turn bright red and meat is tender. Drain.) Cool lobster.

  • Meanwhile, in a medium saucepan, combine dry white wine, the 3 cups water, and dash salt. Bring to boiling. Add diced potato. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until potato is tender; drain. Cool potato. Stir in 1/4 cup of the Jalapeno-Mint Dressing; cover and chill potato mixture. (Cover and chill remaining dressing until serving time.)

  • When lobsters are cool enough to handle, place each whole lobster on its back. With kitchen scissors, cut the body in half lengthwise up to the tail, cutting to, but not through, the back shell. Cut away the membrane on the tail to expose the meat and small sac near the head. Remove and discard the sand sac and the black vein running through the tail. Twist the large claws and legs away from the body.

  • Using a nutcracker, break open the claws. Remove the meat from the claws, tail, and body. Discard shells, legs, and cartilage. Slice lobster meat. (For lobster tails, remove meat from shell; discard shell. Slice tail meat.)

  • In a medium mixing bowl, combine lobster meat and half of the marinade and toss to coat. In another mixing bowl, combine mango and avocado slices and remaining half of marinade; toss to coat. Cover and marinate in the refrigerator for 30 minutes to 1 hour. Drain lobster, and discard marinade. Drain mango and avocado, and discard marinade.

  • Arrange mango and avocado slices on 2 dinner plates. Spoon half of the potato mixture over mango and avocado. Top with lobster slices. Spoon remaining Jalapeno-Mint Dressing over lobster. Garnish with mint sprigs. Makes 2 servings.

*

Wear plastic or rubber gloves when handling hot peppers. If your bare hands do touch the hot peppers, wash your hands well with soap and water.

Nutrition Facts

770 calories; fat 56g; cholesterol 118mg; carbohydrates 39g; insoluble fiber 7g; sodium 830mg.
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