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Grilled Lobster Tails with Mango Slaw and Caribbean-Style Butter
Recipes
Grilled Lobster Tails with Mango Slaw and Caribbean-Style Butter
4 servings
40 minutes total

Ingredients

  • 4 limes, for zest/juice
  • ¾ bunch fresh cilantro
  • ½ cup unsalted butter
  • ¼ cup mild jerk seasoning paste
  • 2 ripe mangos
  • ⅓ cup lightly salted peanuts
  • 16 oz shredded coleslaw mix
  • ½ cup mini sweet pepper rings
  • ½ cup banana pepper rings
  • ½ cup mango (or lemon) vinaigrette
  • 4 fresh lobster tails (5–6 oz each)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Steps

    1. Preheat grill on medium-high. Zest 1 lime (1 teaspoon), juice 3 limes (3 tablespoons), and cut remaining 1 lime into wedges. Chop cilantro finely (¾ cup).
    2. Melt butter in small saucepan. Add jerk paste, lime zest, lime juice, and ¼ cup cilantro; whisk to combine. Reserve ¼ cup Caribbean-style butter for serving.
    3. Cut mango sides away from pits, scoop out flesh, and cut into strips. Chop peanuts coarsely. Combine coleslaw mix, sweet peppers, banana peppers, mangos, peanuts, vinaigrette, and remaining ½ cup cilantro; toss until well blended. Set aside.
    4. Split lobster shells from front to tail with kitchen shears (or knife). Pull sides of shells gently away from lobster meat without removing completely, then pull up meat (do not detach fin end) and arrange on tops of shells, tucking in sides (wash hands). Brush lobster meat with 2 tablespoons Caribbean-style butter and season with salt and pepper. Grill lobster meat-side down 6–8 minutes, turning occasionally to baste meat with remaining ¼ cup Caribbean-style butter, until flesh is opaque and 145°F.
    5. Arrange tails on serving platter. Serve with lime wedges, reserved Caribbean-style butter, and mango slaw.

Amount per ¼ recipe serving: Calories 560, Total Fat 37g, Sat Fat 15g, Trans Fat 0g, Chol 125mg, Sodium 1860mg, Total Carb 45g, Fiber 7g, Total Sugar 30g, (Incl. 6g Added Sugars), Protein 15g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 10%