“Rustic Beach Shacks” don’t get any better than Key Largo’s highly acclaimed Sol By The Sea. With its white-washed tables, pastel fabrics, and driftwood benches, the charming decor at this dockside restaurant embraces a dash of Bohemian culture. This signature recipe for Grilled Florida Lobster with Pineapple Habanero Salsa is one of our favorites!
Ingredients (Yield Two Servings)
2 fresh, whole lobsters
1 Stick of Butter
2 Shallots
1 Bunch Cilantro
3 Tsp Sea Salt
1 Tsp Cracked Pepper
2 Lemons
2 Oz Olive Oil
Pineapple Habanero Sauce (recipe below)
Ingredient for Pineapple Habanero Salsa
1/2 Fresh Pineapple
1 Habanero or Scotch Bonnet
½ Red Onion
1 Bunch Cilantro
1-½ Red Peppers
1 Oz Olive Oil
2 Tsp Sea Salt
1 Tsp Cracked Pepper
2-3 Limes
Salsa Preparation
Small dice pineapple; mince the bell pepper and red onion; rough chop the cilantro. Cut the habanero in half (wear gloves) and remove the seeds; mince very fine. Combine all ingredients in a bowl with the olive oil and season with lime juice, salt and pepper to taste. Set aside.
Lobster Preparation
For the Butter: Soften butter at room temperature. Roast the two unpeeled shallots; once soft to the touch, remove and cool. Squeeze out the soft inner part of the shallot and mince. In a bowl, add the softened butter, minced shallot, rough chopped cilantro, and the juice and zest of one lemon. Add one teaspoon of salt and mix well. Refrigerate until butter hardens and the flavors come together.
For the Lobster: Carefully cut lobster in half; season with salt and a small coating of olive oil. Grill the lobsters shell side down until they reach 145° internal temperature. Right before removing from grill, add the shallot butter and let it melt into the lobster as it rests of the heat.
Serve with Pineapple Habanero Salsa and your favorite sides!
You can find the rustic, romantic Sol By The Sea at the highly acclaimed Playa Largo Resort, 97450 Overseas Hwy in Key Largo. Info: 305-853-1001; playalargoresort.com
