Grilled Anguillian Lobster
with Fresh Pineapple Salsa and Coconut-Ginger Rice

Serves 6

Pineapple Salsa
1 pineapple, peeled, .25" dice
1 red pepper, .25" dice
1 small red onion, .25" dice
1/4 cup cilantro, chopped
1/4 cup lime juice
1/4 cup brown sugar
Salt, to taste

Combine all and let sit refrigerated 1 hour.

Coconut Ginger Rice
2 cups jasmine rice
2 cups coconut milk
4 cups water
1 tablespoon ginger, peeled and minced
1 tablespoon olive oil
2 tablespoons salt

Combine all, bring to a boil, then finish in a 350°F oven for about
15 min. Or cook in rice cooker.

Lobster
6 lobsters
2 cups canola oil
1 tablespoon salt
1 tablespoon lime juice
1 tablespoon brown sugar

Combine last four ingredients and whisk until blended.
Split lobster lengthwise, devein and clean head cavities.
Brush lobster with this mixture and place on a hot grill, meat side
down, for about three minutes. Flip onto shell side and
continue grilling until shell brightens to red.

Serve with rice and pineapple salsa.