- 4 whole lobsters
- ½ cup good quality BBQ sauce
- ½ cup mango puree
- 1 pound purple new potatoes, halved
- 3 tablespoons butter
- ¼ cup half-and-half, warmed
- Salt and freshly ground black pepper
- 2 tablespoons basil chiffonade
- 2 tablespoons butter
- 2 cups fresh corn, shucked and cut off the cob
- 1⁄3 cup mango, ½ pureed, ½ diced
- ¼ cup cherry tomatoes, quartered
- Salt and pepper
TO PREPARE THE LOBSTER
Drop the lobster in a pot of boiling water, remove after five minutes and shock in an ice bath to stop it from cooking any further.
Slice the lobster lengthwise all the way through into two halves. Remove the meat from the tail and claws, being careful to keep them intact.
Light a medium grill fire and place the lobster meat directly over the heat. Mix the BBQ sauce and the mango puree in a bowl and brush one side of the lobster meat. Cook for 1 to 1½ minutes and turn over. Brush the other side with the BBQ mixture and cook an additional 1 to 1½ minutes to warm through.
TO PREPARE THE PURPLE POTATOES
Bring potatoes to a boil in salted water and cook for approximately 20 minutes to soften and drain. Place potatoes on a baking sheet and dry out in a 375° oven for 8 to 10 minutes. Remove to a ricer or food mill and mash adding the butter and half-and-half until you reach the desired consistency for your potato mash. Season with salt and pepper and keep warm.
TO PREPARE THE CORN
Melt butter in a sauté pan over medium heat. Add the corn, and sauté just enough to set the color and heat through. Add the diced mango, reserving the puree for the BBQ sauce and the cherry tomatoes. Cook an additional 1 to 1½ minutes until the mango and tomatoes are heated through. Add the basil. Toss and season with salt and pepper.
Place the corn sauté in the center of the plate.
Divide the potatoes among the four plates, placing it in the center of the corn. Arrange the lobster tails and claws, anchoring them in the potatoes. Brush lightly with additional BBQ sauce, garnish with a basil leaf or microgreens and serve.