Ingredients Weight Measure
Caribbean lobster meat, blanched 2 lbs.
Lime juice 1-1/4 cups
Pineapple juice 1 cup
Papayas, peeled & diced 2 ea.
Red onion, diced fine 3/4 cup
Cilantro leaf, chopped 1/2 cup
Mint leaf, chopped 1/4 cup
Honey 3 Tbsp.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Cherry tomatoes, halved 16 ea.


  1. Blanch lobster meat in boiling salted water with sieve until color starts to change, or approximately 30 seconds; place in ice bath to cool quickly. Remove and drain thoroughly.
  2. In large mixing bowl, place lobster meat; pour in lime juice and pineapple juice. Cover bowl and refrigerate for 3-4 hours, stirring occasionally.
  3. Drain lobster; discard marinade. Combine all remaining ingredients and toss thoroughly.
  4. Cover and refrigerate for 1 hour before serving.

Yield: 12-15 servings