Grilled Lobster Tail and Mango Salsa

by Carol Ann

4 (6oz) Lobster Tails
1 large Jalapeño Pepper
2 cups fresh Mango, diced 1" cubes
¼ cup crushed Pineapple
1 large fresh Lemon, cut into wedges
1 medium ripe Tomato, cut into wedges
½ cup Yellow Onion, diced 1" cubes
½ cup Celantro, finely chopped
2 cloves Garlic, diced
4 sprigs of fresh Parsley
½ Table Salt

Cook Jalapeño Pepper on heavy skillet or griddle, over medium heat, until skin turns black on all sides. On cutting board, in the center of a small area coated with lemon juice, remove skin, seeds and stem from pepper, then dice pepper and transfer to blender. Add diced Mango, pineapple, ¼ cup diced Onion, ¼ cup chopped Celantro, lemon juice from ½ a lemon, garlic and salt. Chop mixture on low speed until still very thick and chunky. Do not over-blend. Pour mixture into serving bowl. Dice the remainder of the tomato and onion. Add the diced tomato to the salsa mixture, and mix by hand. Top salsa with remaining diced onion and chopped celantro.

Immediately rub hands and fingers with inside of used lemon rind, then wash in hot soapy water to remove any residue from the pepper, to help prevent burning eyes with juice from pepper.

Preheat BBQ grill to 350°, and arrange lobster tails, meat side-down, on rack coated with non-stick cooking spray. Grill for 3 minutes, then turn lobster tails over and grill an additional 5-8 minutes.

Serve hot lobster tails with mango salsa and steamed white rice, garnished with lemon and tomato wedges, with a sprig of fresh parsley in the center.

4 servings