Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp

Name: Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 55 grams brown sugar; 55 grams brown sugar; 114 grams butter, melted; 2 Tbsps butter, melted; 1 small piece sugar cane (sold at specialty shops); 14 grams carrots, shredded; 3 Tbsps finely chopped chives; 2 Tbsps cilantro leaves; 57 grams fresh coconut, shredded and toasted; 4 servings Fresh ground pepper medley; 85 milliliters citrus honey; 1 lemon, zested and juiced; 61 milliliters fresh squeezed lime juice; 1 lime, zested and juiced; 2 Australian lobster tails; 41 grams pureed mango; 1 mango, peeled and diced small; 244 milliliters coconut water or milk *see note about cracking coconuts; 1 orange, zested and juiced; 0 papaya (Hawaiian), diced small; 1 to 1 pineapple (depending on size), peeled and sliced into 1/2-inch pieces, rinse and reserve nice leaves, for garnish; 1 large white pineapple or regular pineapple; 28 grams purple cabbage, chopped; 1 small red bell pepper, diced small; 60 milliliters rum; 4 servings Salt and pepper; 4 servings Salt and freshly ground pepper; 4 servings Sea salt; 1 teaspoon chopped shallots; 8 (U-12) shrimp

Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp

Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp could be just the gluten free and pescatarian recipe you've been looking for. This main course has 971 calories, 16g of protein, and 48g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have water chestnuts, australian lobster tails, mango, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

Preheat the oven to 500 degrees F.

Equipment you will use

Oven

Mix vanilla seed, sugar, and rum together in a large bowl.

Ingredients you will need

Vanilla

Sugar

Rum

Equipment you will use

Bowl

Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.

Ingredients you will need

Pineapple

Butter

Equipment you will use

Frying Pan

Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper.

Ingredients you will need

Pepper

Meat

Salt

Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.

Ingredients you will need

Butter

Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.

Ingredients you will need

Water Chestnuts

Bamboo Shoots

Red Pepper

Pineapple

Cabbage

Carrot

Lobster

Chives

Papaya

Mango

Lime

Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper.

Ingredients you will need

Pepper

Sugar

Salt

Equipment you will use

Skewers

Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.

Ingredients you will need

Fruit Juice

Butter

Shrimp

Equipment you will use

Grill

Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad.

Ingredients you will need

Pineapple Chips

Coconut

French Fries

Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.

Ingredients you will need

Pineapple

Coconut

Shrimp

French Fries

Equipment you will use

Skewers

Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Cooking Oil

Equipment you will use

Hand Mixer

Blender

Whisk

Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise.

Ingredients you will need

Pineapple Chips

Pineapple

Equipment you will use

Oven

Cut small wedges out of the pineapple to create thin flower slices.

Ingredients you will need

Pineapple

Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.

Ingredients you will need

Simple Syrup

French Fries

Dip

Equipment you will use

Baking Paper

Oven

Frying Pan

Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

Remove the vanilla bean.

Ingredients you will need

Vanilla Bean

Equipment

Ingredients

Servings:

55grams

brown sugar 55grams

brown sugar 114grams

butter, melted 2Tbsps

butter, melted 1small piece

sugar cane (sold at specialty shops)14grams

carrots, shredded 3Tbsps

finely chopped chives 2Tbsps

cilantro leaves 57grams

fresh coconut, shredded and toasted 4servings

Fresh ground pepper medley 85milliliters

citrus honey 1

lemon, zested and juiced 61milliliters

fresh squeezed lime juice 1

lime, zested and juiced 2

Australian lobster tails 41grams

pureed mango 1

mango, peeled and diced small 244milliliters

coconut water or milk *see note about cracking coconuts 1

orange, zested and juiced 0

papaya (Hawaiian), diced small 1

to 1 pineapple (depending on size), peeled and sliced into 1/2-inch pieces, rinse and reserve nice leaves, for garnish 1large

white pineapple or regular pineapple 28grams

purple cabbage, chopped 1small

red bell pepper, diced small 60milliliters

rum 4servings

Salt and pepper 4servings

Salt and freshly ground pepper 4servings

Sea salt 1teaspoon

chopped shallots 8

(U-12) shrimp 28grams

bamboo sprouts, quartered 100grams

sugar 1

vanilla bean, cut lengthwise and seeds scraped out 1

vanilla pod, split and scraped 216milliliters

virgin olive oil 57grams

water chestnuts, julienned 0teaspoons

Bijol (Cuban spice mix)1teaspoons

Bijol (Cuban spice mix)

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The One Maple Winery Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.