Caribbean Spiced Grilled Lobster with Coconut Risotto, Mango Salsa, and Grilled Plantains – A Symphony of Flavors for the Seafood Connoisseur

Allergens

Shellfish (lobster)

Ingredients

• 6 fresh lobsters (1.5 lb each)
• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 ripe mangos, diced
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• Salt and pepper to taste
• 3 large plantains
• Caribbean spice blend (cinnamon, nutmeg, allspice, cloves, cumin, paprika, garlic powder, onion powder, salt)
• Olive oil

Instructions

1. In a large pot, bring the vegetable broth to a simmer and keep it warm.
2. In a separate pan, toast the Caribbean spice blend ingredients until fragrant.
3. Rub the lobsters with olive oil, then season generously with the toasted Caribbean spice blend, salt, and pepper.
4. Preheat the grill or grill pan and cook the lobsters for 8 10 minutes, turning occasionally, until fully cooked.
5. While the lobsters are cooking, start preparing the coconut risotto by heating olive oil in a large pan over medium heat.
6. Add the Arborio rice and toast it for 2 minutes, stirring constantly to prevent burning.
7. Slowly pour in the warm vegetable broth, one cup at a time, allowing the rice to absorb the liquid before adding more. Stir continuously until the rice is cooked al dente.
8. Once the rice is cooked, mix in the coconut milk and season with salt and pepper to taste. Cover and set aside.
9. In a bowl, combine the diced mangos, red and yellow bell peppers, red onion, cilantro, and lime juice for the mango salsa. Season with salt and pepper to taste.
10. Peel and slice the plantains, brush them with olive oil, and season with a pinch of Caribbean spice blend. Grill or pan fry until tender and slightly caramelized.
11. Plate the dishes: risotto at the base, lobster on top, mango salsa around the lobster, and grilled plantains on the side.

Chef’s Insight

The key to this dish is the perfect balance of flavors, textures, and visual appeal. Each bite should be a symphony of sweet, spicy, tangy, creamy, and crunchy elements that come together in harmony.

Notes

Ensure you have a large pot for simmering the broth and a pan that can accommodate all six lobsters at once for seasoning and cooking.