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1
Preheat a grill or grill pan over medium heat.
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2
Season the lobsters with salt and pepper.
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3
Place both the lobsters and the marinated yellowtail snapper on the grill.
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4
Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch).
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5
After removing from the grill, divide each yellowtail snapper into 2 servings.
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6
Place 1 whole lobster and half a yellowtail snapper on each plate.
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7
Top the lobster with the Mango Salsa.
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8
Serve with grilled vegetables of your choice and Garlic Whipped Boniato.
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9
4 cups sour orange juice
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10
1 cup rice wine vinegar
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11
4 tablespoons ground cumin
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12
1/2 cup chopped garlic
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13
4 tablespoons salt
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14
1 tablespoons black pepper
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15
In a non-reactive dish, combine all ingredients and mix well.
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16
Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.
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17
2 cups diced mango
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18
1/4 cup diced roasted red pepper
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19
1/4 cup cooked black beans
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20
2 bunches cilantro, leaves chopped
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21
1 cup rice wine vinegar
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22
2 tablespoons honey
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23
1/2 cup vegetable oil
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24
Salt and freshly ground black pepper
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25
In a medium bowl, combine all ingredients and mix well.
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26
Season, to taste, with salt and pepper.
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27
Serve over grilled lobsters.
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28
10 pounds boniato*
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29
1 pound sour cream
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30
1 pound butter
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31
1/2 cup roasted garlic
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32
Salt and freshly ground black pepper
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33
*Cook's Note: Boniato can be found at Latin specialty groceries.
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34
Bring a large pot of water to the boil and then salt the water.
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35
Use a paring knife to peel the boniato.
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36
Boil until tender, about 15 to 20 minutes.
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37
Strain and then transfer to the bowl of an electric mixer.
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38
Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed.
