Can I substitute yellowtail snapper with another fish?

Yes. White bass, red snapper, or grouper work well. Adjust grilling time slightly based on thickness to avoid drying out.

How do I know when the lobster is done on the barbecue?

The shell turns bright red-orange and the meat is opaque white throughout. The tail flesh should be firm but still moist, about 12–15 minutes depending on size and heat.

What can I use instead of sour orange juice?

Combine equal parts fresh lime juice and orange juice, or use lime juice with a splash of grapefruit for acidity and slight bitterness.

Can I marinate the lobster in mojo ahead of time?

Marinate no longer than 1–2 hours. Extended marinating with citrus can soften the delicate flesh. Marinate snapper up to 4 hours for deeper flavor.

What is boniato and where do I find it?

Boniato is a starchy Caribbean sweet potato with white flesh. Find it at Latin markets, specialty produce sections, or substitute with regular sweet potato or yuca.

Florida Keys Lobster and Yellowtail Snapper Barbecue

Name: Florida Keys Lobster and Yellowtail Snapper Barbecue
Yield: 15 servings
Cuisine: caribbean
Ingredients: 15 whole Florida lobsters, split; Salt and freshly ground black pepper; 8 yellowtail snapper, previously scored and marinated in Fresh Mojo, recipe follows (Can substitute any variety of snapper, such as white bass); Mango Salsa, recipe follows; Garlic Whipped Boniato, recipe follows; 4 cups sour orange juice; 1 cup rice wine vinegar; 4 tablespoons ground cumin; 1/2 cup chopped garlic; 4 tablespoons salt; 1 tablespoons black pepper; 2 cups diced mango; 1/4 cup diced roasted red pepper; 1/4 cup cooked black beans; 2 bunches cilantro, leaves chopped; 1 cup rice wine vinegar; 2 tablespoons honey; 1/2 cup vegetable oil; Salt and freshly ground black pepper; 10 pounds boniato* (See Cook's Note); 1 pound sour cream; 1 pound butter; 1/2 cup roasted garlic; Salt and freshly ground black pepper

CookOSBeta

Florida Keys Lobster and Yellowtail Snapper Barbecue | CookOS

Ingredients

15 whole Florida lobsters, split
Salt and freshly ground black pepper
8 yellowtail snapper, previously scored and marinated in Fresh Mojo, recipe follows (Can substitute any variety of snapper, such as white bass)
Mango Salsa, recipe follows
Garlic Whipped Boniato, recipe follows
4 cups sour orange juice
1 cup rice wine vinegar
4 tablespoons ground cumin
1/2 cup chopped garlic
4 tablespoons salt
1 tablespoons black pepper
2 cups diced mango
1/4 cup diced roasted red pepper
1/4 cup cooked black beans
2 bunches cilantro, leaves chopped
1 cup rice wine vinegar
2 tablespoons honey
1/2 cup vegetable oil
Salt and freshly ground black pepper
10 pounds boniato* (See Cook's Note)
1 pound sour cream
1 pound butter
1/2 cup roasted garlic
Salt and freshly ground black pepper

24 Ingredients

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Instructions

1
Preheat a grill or grill pan over medium heat.
2
Season the lobsters with salt and pepper. Place both the lobsters and the marinated yellowtail snapper on the grill. Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch).
3
After removing from the grill, divide each yellowtail snapper into 2 servings. Place 1 whole lobster and half a yellowtail snapper on each plate. Top the lobster with the Mango Salsa. Serve with grilled vegetables of your choice and Garlic Whipped Boniato.
4
In a non-reactive dish, combine all ingredients and mix well. Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.
5
In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters. Yield: 15 servings
6
Bring a large pot of water to the boil and then salt the water.
7
Use a paring knife to peel the boniato. Boil until tender, about 15 to 20 minutes. Strain and then transfer to the bowl of an electric mixer. Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed.