Sanford Restaurant Grilled Lobster on Asian Vegetable Slaw with Mango Red Chili Sauce Recipe
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Restaurant Recipes from Razzle Dazzle Recipes


Sanford Restaurant Grilled Lobster on Asian Vegetable Slaw with Mango Red Chili Sauce

1 cup olive oil
1/4 cup lime juice
2 tablespoons chili paste with garlic
4 lobster tails (8 ounces each) fresh or thawed if frozen
1 large head napa cabbage, thinly sliced
1/4 cup canola oil
1/2 cup rice wine vinegar
1 cup green onions, cut into 1/2-inch segments
1 cup carrots, peeled and julienne cut
1 cup cucumber, peeled and julienne cut
1 cup bean sprouts, rinsed and dried
1/2 cup fresh cilantro leaves, rinsed and dried
1/4 cup lime juice
1/4 cup fish sauce
2 tablespoons chili oil
Salt and pepper to season lobster tails
Mango red chili sauce (see recipe)

Combine olive oil, lime juice and chili paste and pour over thawed lobster tails. Marinate in refrigerator overnight, turning occasionally.

To make Asian slaw: In large saucepan, saute cabbage in canola oil until wilted. Add some of the rice wine vinegar to deglaze pan. Remove cabbage from pan with slotted spoon and set aside. Repeat same process with green onions and carrots, adding additional oil and vinegar as needed. Mix cucumber, bean sprouts, cilantro, lime juice, fish sauce and chili oil together and pour over cabbage mixture. Mix gently. Add salt and pepper to taste. Refrigerate overnight.

Make mango red chili sauce.

To assemble: Remove lobster from marinade and season with salt and pepper. Grill until meat turns white and is firm. For each serving, place a quarter of Asian slaw in center of plate. Top with lobster tail. Spoon mango red chili sauce over top and around plate. Makes 4 servings.

Mango red chili sauce
1 mango, peeled, seed removed, diced
1/4 cup chili paste with garlic
2 tablespoons ginger, peeled and chopped
2 tablespoons lime juice
2 tablespoons rice wine vinegar
1/2 cup canola oil
1/4 cup cilantro leaves, cleaned, dried

In blender, blend mango with chili paste and ginger. Add juice and vinegar. While blender is running, add oil slowly to form an emulsification.

Strain sauce and return to blender. Puree with cilantro.

Note: When served at the restaurant, lobster claws accent this dish, and the presentation as pictured differs slightly from what is described above.


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