Bugfest Spiny Lobster Bites with Pineapple Slaw
This was our entry in the Lobster Chef Competition at Bugfest By The Sea 2014. We lost because we used too much bacon. Are you kidding me? Too much bacon? This recipe is insanely tasty. Please enjoy!
Ingredients
6 lobster tails
I lb. bacon
1/2 Pineapple
4 c chopped cabbage (chopped finer)
2 tbsp sugar
1/4 tsp cayenne
1/4 tsp sea salt
1/2 tsp ground pepper
4 tbsp sour cream
1/4 cup mayo
2-1/4 tsp cider vinegar
4 tsp lemon juice
1 tsp dijon mustard
Create bacon weaves by weaving bacon strips together (YouTube it)
Cut lobster shells with scissors and carefully pull lobster meat from shells.
Wrap lobster tail meat in bacon weaves using aluminum foil to get a tight wrap. Trim excess bacon.
Wrap tails in foil and throw on hot grill, turning frequently, for about 5 minutes.
Remove tails from foil and finish on hot grill continuing to turn frequently. Cook until internal temperature is 140 degrees. Slice tails into medallions (bites) and serve with slaw and sauce.
Meanwhile slice pineapple in rounds and cook on hot grill until lightly charred. Chop up grilled pineapple and toss into slaw before serving.
Coleslaw
Dice cabbage and toss with remaining ingredients and chopped pineapple. Keep cool. Slaw can be made in advance and kept in refrigerator for up to one day.
Suggested wine pairing: Dry or off-dry Riesling
