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.


★★★★★ 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

How to Make Lobster Kabob with Mango Salsa


  1. Mango 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.
  2. Lobster 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.
  3. Grill 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.

Printable Recipe Card

About Lobster Kabob with Mango Salsa

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

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