Lobster Kabob with Mango Salsa
Photo from Belize Festival.
2 tspgrated lime peel
1/4 clime juice
1 or 2 dash(es)red pepper sauce
1 or 2 mediummango's, ripe, peeled, seed removed and diced
3 Tbspfinely chopped red onion
1 1/2 lbmain lobster, cooked, meat cut into strips or chunks (for each person)
1/2 csoy sauce
1/2 cdry sherry or cooking wine
1/2 lbbacon cut in 1/2
How to Make Lobster Kabob with Mango Salsa
- 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.
- 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.
- 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.