-
1
Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
-
2
In a small bowl, combine butter and lime zest.
-
3
Season, to taste, with salt and pepper.
-
4
Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
-
5
Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side.
-
6
Meanwhile, make the mango salsa.
-
7
To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
-
8
*Cook's Note: If cooking lobster on a charcoal grill or barbecue, first kill the lobster by plunging a very sharp knife into the natural cross located at the back of the head.
-
9
Then pull the knife sharply down the body to split it in half.
-
10
Remove the dark-colored gut and gritty sack, which will be in 2 separate parts in the top section of the head.
-
11
1 ripe, firm mango, peeled and cut into small dice
-
12
1 red onion, very finely chopped
-
13
1 red finger chile pepper, seeded and finely chopped
-
14
2 heaping tablespoons chopped fresh flat-leaf parsley
-
15
2 heaping tablespoons chopped fresh cilantro leaves
-
16
2 spring onions, very finely sliced
-
17
1 lime, juiced (use the lime juice from the zested lime)
-
18
5 tablespoons extra-virgin olive oil
-
19
Salt and freshly ground black pepper
-
20
In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil.
-
21
Season, to taste, with salt and pepper.
-
22
Set aside at room temperature to allow the flavors to meld.
