Ingredients Weight Measure
Maine lobsters 6 ea.
Papaya, peeled, seeded, medium dice 1 ea.
Scallions, cut on a bias 4 ea.
Cherry tomatoes, halved 6 oz.
Mango, peeled, medium dice 1 ea.
Extra virgin olive oil, divided 2 oz.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Spanish onion, peeled, small dice 1 ea.
Carrot, peeled, small dice 1 ea.
Garlic cloves, finely minced 2 ea.
Garlic cloves, peeled, small dice 4 ea.
Tomato puree 4 oz.
Spiced rum 8 oz.
Basil 1 bunch
Heavy cream 1 pt.
Salt to taste
Butter 6 oz.
Coconut, toasted, shredded 2 oz.


  1. Heat a pot of water to a boil, enough to cover the lobsters. Preheat oven to 400°F. Place lobsters in water, bring back to boil, cook 5 minutes and turn off heat. Remove lobsters from water. Rest & cool lobsters.
  2. Break off claws, remove meat and set aside; keep shells. Cut lobsters length-wise, remove and discard stomach, liver, intestinal tract. Trim tentacles.
  3. For salsa, fold together papaya, scallions, tomatoes, mangoes, olive oil, and TABASCO® Chipotle Pepper Sauce. Season to taste and desired heat; set aside.
  4. For sauce, in a heavy saucepan, add 1 oz. oil, sauté shells and add onions, carrots and garlic. Sauté to lightly brown. Add tomato puree, cook and stir well.
  5. Hold the saucepan back from the heat, add the rum and put back on the flame to ignite and cook out the alcohol.
  6. Add 1 pint of water, bring to the boil, skim and then simmer to reduce flavor for 20 minutes. Add basil and cream. Boil for 3-4 minutes. Season and strain through a fine chinois or sieve.
  7. To serve, place the claw meat into the head of the shell. Add 6 oz. butter to the tail meat. Place lobsters on a roasting tray and place in a hot oven at 400°F for 5 minutes. Remove from the oven. Spoon the salsa into the head cavity of the lobster. Sprinkle a little of the toasted coconut over the salsa. Pour the sauce over and around lobster. Place 1 oz. diced foie gras onto each lobster and serve.

Yield: 12 servings