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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