Langosta a la Cubana con Mango y Lima

Grilled lobster is the luxury of the Cuban coastline, particularly in Cayo Coco and Varadero where spiny Caribbean lobster is split and cooked over charcoal alongside tropical fruits. This modern fusion interpretation pairs the sweet lobster with a vibrant mango-lime salsa that celebrates Cuba's extraordinary tropical produce.

Serves: 4

Ingredients

For the lobster:

• 2 whole Caribbean spiny lobsters (about 700g / 1.5 lb each), halved lengthways, or 4 lobster tails
• 3 tbsp (45ml) olive oil
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Zest and juice of 1 lime
• Salt and black pepper

For the mango-lime salsa:

• 2 ripe mangoes (about 400g / 14 oz flesh), diced small
• 1 small red onion, finely diced
• 1 small red chilli, deseeded and finely chopped
• Juice of 2 limes (about 60ml)
• Large handful fresh coriander, chopped
• 1/2 tsp salt

Instructions

1. Make the salsa: combine the mango, red onion, chilli, lime juice, coriander and salt in a bowl. Toss to combine and set aside at room temperature for at least 15 minutes for the flavours to develop.
2. Mix the olive oil, garlic, smoked paprika, cumin, lime zest and juice in a small bowl. Brush generously over the cut flesh of the lobster halves.
3. Heat a grill or barbecue to high. Place the lobster halves flesh-side down on the grill and cook for 4–5 minutes until charred and beginning to caramelise.
4. Flip and grill shell-side down for a further 4–6 minutes until the flesh is opaque and just cooked through. Lobster is done when the internal temperature reaches 60°C (140°F).
5. Transfer to a serving platter and spoon the mango-lime salsa generously over the flesh. Serve immediately with extra lime wedges.

Cook's Notes: Caribbean spiny lobster has a sweeter, firmer flesh than Maine lobster and is ideal for grilling. Do not overcook — grilled lobster should be just opaque throughout. The mango salsa also works brilliantly with grilled prawns or whole fish.