2 cups chopped mango
1/4 cup chopped cilantro
1 green onion, chopped
1 tbsp minced fresh gingerroot
1/2 cup lime juice
1 tbsp rice vinegar
2 garlic cloves, minced
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
4 (6 oz) lobster tails
For mango vinaigrette, combine mango, cilantro, green onion, ginger
1/4 cup lime juice, and rice vinegar in a medium bowl. Cover and chill.
For marinade, combine remaining 1/4 cup lime juice, garlic, salt, and
pepper in a small bowl. Using kitchen shears, split each lobster tail in
half lengthwise. Pour half of marinade over lobster tails.
Coat grill rack with non stick cooking spray. Preheat grill to medium.
Grill lobster tails, meat side down, 2-3 minutes more, basting with
remaining marinade. Remove from grill and serve with the mango salsa.
2 avocados, pitted and halved
2 cups cooked snow crab meat
3 tbsp mayonnaise
2 tbsp ketchup
1/2 tsp chili powder
Dash Worcestershire sauce
Paprika or red pepper flakes (optional)
Sprinkle a few drops of lemon juice on avocados and salt lightly.
In a bowl combine the remaining lemon juice, crabmeat, mayonnaise, ketchup, chili powder, and
Worcestershire sauce. Fill the cavities of the avocados with crab mixture, dusting with paprika, if
desired. Serve on lettuce leaves. Serves 4
Note: This is a very low carb luncheon item.