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Tour Miami | Miami Tours | Miami to Key West | Everglades Miami | Miami Boat Rides | Lobster Mini season in South Florida | Lobster recipe

Posted by Manny Miami on 29th Jul 2014

A quick and easy lobster recipe

Grilled Maine  or Spiny Lobster, Grapefruit Salsa, Orange Aioli

The Aioli

1/2 cup fruity Greek olive oil
1 egg yolk
1 clove crushed garlic
1/2 tsp dijon mustard
1 tsp fresh lemon juice
1 Tbs fresh orange juice
Zest of orange
pinch of salt

You can use a food processor, but it looks better using a whisk when your significant other walks in.

Mix the egg yolk, lemon juice, orange juice and mustard in a bowl. Slowly, whisk in the olive oil. If the olive oil doesn’t completely combine with the egg, stop pouring and keep whisking. When combined, continue whisking and pouring in a slow steady stream until thick.

Add the crushed garlic and salt. Cover and store in the fridge for at least 15 minutes or overnight. Bring to room temperature 15 minutes prior to plating.

The Lobster

Boil water in a large pot. . Put the tip of the knife in the center of the head and cut the brain and central nervous system in two. Pop them into boiling water for about 4 minutes for a pound and half lobster.

Remove the lobsters from the water, allow to cool, then remove the meat from the shell. Break the tail from the body. Cut the underside of the tails and cut the claws (Maine Lobster) along the top and sides.

When your salsa is made and your aoli is room temp, finish the lobsters on the grill.

The Salsa 1 ruby red grapefruit

3 scallions
2 Tbs slivered mint
1 Tbs slivered basil
1/2 jalapeno, seed and minced
1 tsp olive oil
a pinch or two of salt
a turn of the pink peppercorn mill

Slice off the top and bottom of the grapefruit. Then, start slicing away the peel starting from top to bottom, cutting off as little flesh as possible Repeat until completely peeled. Remove any remaining bitter pith. Holding the peeled grapefruit over a small bowl, section the grapefruit by cutting between the membrane. The bowl will catch the juices.

Remove the segments and cut into 3 or 4 pieces. Squeeze the remaining juice from the grapefruit membrane. In a separate bowl add the grapefruit, the scallion, mint, basil, jalapeno and olive oil. Combine gently.

Add some of the reserved juice to the mixture. Taste for seasoning.