1 CUP, THAWED AND PATTED DRY
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2, CUT INTO THICK STRIPS
½ BUNCH, ENDS TRIMMED
2 TBSP OR MORE
⅓ CUP (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)
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.