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Lobster Delight

lobster recipe

Just in time for the LOBSTER OPENER in California, here is a new recipe for those tasty bugs.

Lobster Delight

I was delighted to receive a perishable package from my husband Corky Decker, who is currently bluefin tuna fishing out of Maine on our boat ‘Maggie‘. Inside was a selection of fish that he had caught and two live lobsters! After feasting on a plateful of bluefin sashimi, yummy, I turned my thoughts to the lobster…

Ingredients

Lobster

  • 2 Whole 1.5-pound lobsters cooked, picked and tails sliced

Marinade

  • Juice of one lime
  • 1 Tbsp. tupelo honey
  • ¼ Tsp. ginger puree
  • 2 Tbsp. amber rum

Combine the following and set aside.

  • ½ cup green onion sliced
  • ½ cup sweet red pepper chopped
  • ½ cup chopped kiwi fruit

Directions

Lobster

  1. Steam the lobsters whole for about 20 minutes.  I undercook them to make up for the marinate time.
  2. Place the lobster pieces in the marinade and refrigerate for at least two hours. Tossing a couple or times to get all the flavors to meld.
  3. Take one large Florida avocado, cut in half and de-seed (or 4 smaller Hass avocados).
  4. Grill the avocado halves flesh side down, just enough to warm the delicate flesh. This can be done on an open grill or in a cast iron pan.
  5.  Drain the lobster mixture and then gently fold in the onion, red pepper and kiwi fruit. Take the drained marinate and heat it until reduced by half.
  6. Scoop the lobster mixture into the warm avocado halves, drizzle with a little warm marinade and sprinkle with black pepper. Enjoy!
  7.  Note: I did not add any salt to this, as the lobsters were salty enough. Taste your lobster after steaming to see if your mixture will need salt.
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Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the photos of her recipes herself. "I do all my own recipe photos and also contribute to my husband, Corky Decker's writing about fishing and hunting with photos and editing," she says. Maggie is currently working on a cook book all about recipes for fish and game. "I really like to catch, hunt or gather my own food and avoid over processing," she says. "I love to create healthy, yummy dishes and to prove that health and flavor are not diametrically opposed!" For more of Maggie's recipes, visit Corkydecker.com and click on recipes.