Grilled Maine Lobster Charcuterie Board

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By: Erin Alvarez, sponsored by the Maine Lobster Marketing Collaborative

Serves 4

Ingredients

  • 2 red bell peppers, cut into thick strips
  • ½ bunch asparagus ends trimmed
  • 2 mangos
  • 1 cup Maine Lobster meat, thawed and patted dry
  • 2-4 Maine Lobster tails, brushed with melted butter
  • 2 tbsp olive oil, or more

Additional Board Components:

  • ¾ cup blackberries
  • 1 cup dried apricots
  • ½ cup macadamia nuts or brazil nuts
  • ½ baguette, sliced
  • ⅓ cup cream cheese
  • ⅓ cup aioli (⅓ cup mayo, 2 tbsp olive oil, 1 large garlic clove minced — heat oil and garlic in a skillet until garlic JUST starts to brown, then pour into the bowl with the mayo and stir to combine)
  • 1 Jar of capers

Directions

Preheat your grill to medium heat (around 375°). Meanwhile, slice the bell peppers, trim the asparagus, cut the mango, and then place them, along with the lobster, onto a large plate or platter.

Drizzle everything with olive oil.

Carry the plate outside and start by placing the bell peppers and asparagus onto your grill. Grill them for 4 minutes, then flip the bell peppers over and add the mango; cook for 2 more minutes, then flip the mango over and grill for 1-2 more minutes; transfer everything to a plate.

Next, add the lobster onto your grill (either directly on the grill or you can skewer it) and grill at 400° for 4 minutes total, flipping halfway through. You want to be careful not to over-grill it, or it can become chewy.

Last, assemble your charcuterie board. Start with the largest items first — place the asparagus, peppers, mango, and lobster directly onto a board or large platter, then fill in the gaps with the remaining ingredients.

  1. Preheat your grill to medium heat (around 375°). Meanwhile, slice the bell peppers, trim the asparagus, cut the mango, and then place them, along with the lobster, onto a large plate or platter. Drizzle everything with olive oil.
  2. Carry the plate outside and start by placing the bell peppers and asparagus onto your grill. Grill them for 4 minutes, then flip the bell peppers over and add the mango; cook for 2 more minutes, then flip the mango over and grill for 1-2 more minutes; transfer everything to a plate.
  3. Next, add the lobster onto your grill (either directly on the grill or you can skewer it) and grill at 400° for 4 minutes total, flipping halfway through. You want to be careful not to over-grill it, or it can become chewy.
  4. Last, assemble your charcuterie board. Start with the largest items first — place the asparagus, peppers, mango, and lobster directly onto a board or large platter, then fill in the gaps with the remaining ingredients.