Lobster Kabob with Mango Salsa

Pat Duran


Had one of these at a Festival- at one of the casino/hotels here- awhile back-I think it was at the grand opening at the Cosmopolitan or the M. Hardly needs an explanation. But here it is- another high end item!
Photo from Belize Festival.

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★★★★★ 1 vote
6 servings
10 Min



2 tsp
grated lime peel
1/4 c
lime juice
2 Tbsp
1 or 2 dash(es)
red pepper sauce
1 or 2 medium
mango's, ripe, peeled, seed removed and diced
3 Tbsp
finely chopped red onion


1 1/2 lb
main lobster, cooked, meat cut into strips or chunks (for each person)
1/2 c
soy sauce
1/2 c
dry sherry or cooking wine
1/2 lb
bacon cut in 1/2


1Mango Salsa:
In a small glass bowl, mix all ingredients except the onion and the mango until blended.
Add the mango and onion; toss to coat. Cover and refrigerate for at least 1 hour.
2Lobster Prep :
Mix sherry and soy and pour over lobster strips or chunks. Let marinate 1 hour. Discard marinade.
Place lobster chunks or strips carefully on skewers(if using bamboo-soak for 30 minutes).Wrap bacon pieces around lobster- this will help to keep it together and on the skewers.
3Grill over medium heat 350^-400^ until bacon is crisp and lobster has turned white or broil for about 10 minutes turning after 5 minutes. Serve with Mango Salsa on the side. Festival served with Plain teriyaki sauce- I like mango salsa you choose.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Hawaiian/Polynesian
Other Tags: Quick & Easy, Healthy, Heirloom