In the Kitchen: Grilled Lobster and Cara Cara Orange Salad

We welcome Go Providence and Chef Andy Pyle from XO Cafe to The Rhode Show Kitchen. Chef Andy is making Grilled Lobster and Cara Cara Orange Salad.


1 ( 1 ½ pound) lobster, par- boiled and halved lengthwise
Juice and zest of 1 lime
1 TB olive oil
1 tsp. honey
½ TB shallot (minced)
½ Serrano pepper (seeded and minced)
½ TB tamari (gluten free soy sauce)
1 TB micro cilantro (or chopped fresh cilantro for garnish)
1 cara cara orange (segmented and sliced into chunks)
¼ cup jicama (diced)
¼ cup watercress leaves (washed and spun dry)
½ ripe avocado, peeled, pitted and chopped

Pickled Tomatillos

1 cup sugar
5 TB rice wine vinegar
1 pound tomatillos, husked, rinsed and cut into eighths

Cooking Instructions

Heat grill to medium. Brush Lobsters with olive oil and season with salt and pepper. Place lobsters on the grill cut side down, and cook until slightly charred and just cooked through. Remove tail meat from shell and coarsely chop, reserve tail meat for garnish. Whisk together lime juice, honey, shallot, tamari, Serrano pepper, and olive oil in a small bowl. Season with salt and pepper to taste. Dress chopped avocado and watercress with vinaigrette until coated. Spoon into ring mold and flatten gently with spoon. Dress chopped lobster and spoon over avocado/watercress mixture. Combine cara cara orange and diced jicama with micro cilantro and toss gently with vinaigrette. Top with dressed lobster tail and garnish with more micro cilantro, toasted pumpkin seeds and pickled tomatillo.

Pickled Tomatotillo

In a small saucepan, combine 1 cup water, the sugar and 2 TB kosher salt. Set over high heat. Stir until the sugar and salt is dissolved, then remove from heat and stir in rice vinegar. When cooled to room temperature, add the tomatillos, transfer to a plastic bag, squeeze out air, seal and refrigerate overnight.

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