Grilled Lobster with Nutty Rice Salad

Name: Grilled Lobster with Nutty Rice Salad
Prep time: 45 min
Total time: 45 min
Yield: Serves 2
Cuisine: Cuba
Ingredients: 1 lime, quartered, to garnish; salt and pepper; salt and pepper; 2 handfuls mixed lettuce, torn into small pieces; 2 tbsp finely chopped fresh parsley; 2 tablespoons cashew nuts, roasted and broken up; 1 tsp butter, melted; 180 ml/⅔ cup Creamy Coconut Dressing with Angostura Bitters or Lime or Coriander Vinaigrette; 180 ml/⅔ cup Creamy Coconut Dressing with Angostura Bitters or Lime or Coriander Vinaigrette; 180 ml/⅔ cup Creamy Coconut Dressing with Angostura Bitters or Lime or Coriander Vinaigrette; 1 garlic clove, very finely chopped; 110 g/½ cup white long-grain rice; 2 x 225 g/8 oz lobster tails

Preparation info

Serves
2

Difficulty
Easy
Ready in
45 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

The Caribbean lobster is spiny and does not have those big claws found on most cold-water species. The height of lobster season brings about a rush of old recipes and some new dishes. My favourite lobster was freshly grilled on the beach in Cuba, with a little butter, salt, pepper and a squeeze of lime, very simple.

Ingredients

2 x 225 g/8 oz lobster tails
1 garlic clove, very finely chopped

Americas
Cuba
Pescatarian
Caribbean
Gluten-free

Method

Season the lobster meat with salt, pepper and garlic. Chill until ready to grill.
Cook the rice according to directions and allow it to cool.
Prepare the salad dressing of your choice and set aside in the refrigerator.
When the rice is ready, brush each lobster tail with butter melted and place on a greased pan under a hot grill for about 8–