Ingredients Weight Measure
Chicken thigh meat 1 lb.
White wine 1 Tbsp.
Soy sauce 2 tsp.
Olive oil 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Cumin 1 tsp.
Cilantro 2 tsp.
Lobster tails, 6 oz. 12 ea.
Bacon strips 1 Tbsp.

Yucca Ball

Ingredients Weight Measure
Yuccas, cleaned 3 lbs.
Onions, diced 1 lb.
Chicken stock 1 qt.
Butter 4 oz.
Sour cream 1 cup
Cilantro, minced 2 Tbsp.
Lime juice 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 tsp.
Salt and pepper to taste
Eggs 2 ea.
Black beans, cooked 2 cups
Macadamia nuts, crushed 3 cups


Ingredients Weight Measure
Butter, cold, divided 8 oz.
Shallots 1 Tbsp.
Orange juice 1/2 cup
Lemon juice 1/2 cup
Chicken stock 1 cup
Rum 1/3 cup
Honey 2 Tbsp.
Capers 1 Tbsp.
Cilantro, minced 1 Tbsp.
Salt and pepper to taste
TABASCO® brand Habanero Sauce 1/2 tsp.

Mango Salsa

Ingredients Weight Measure
Mangoes, ripe, diced 2 ea.
Red bell pepper, diced 1 ea.
Green bell pepper, diced 1 ea.
Yellow bell pepper, diced 1 ea.
Cilantro, minced 1 Tbsp.
Olive oil 1 Tbsp.
Lemon juice 1 Tbsp.
Salt and pepper to taste
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.


Ingredients Weight Measure
Plantains 2 ea.
Pineapples, golden, cored, sliced 1/2" thick 2 ea.
Spinach 3 lbs.
Butter 4 oz.
Shallots, minced 1 Tbsp.
Salt and pepper to taste
Cilantro, sprigs 12 ea.
Oranges, segments 4 ea.


  1. For Lobster, marinate the chicken thigh meat with white wine, soy sauce, olive oil, TABASCO® Chipotle Pepper Sauce, cumin and cilantro for 1 hour.
  2. Remove shell from lobster, but leave the tail attached. Butterfly the lobster tail and flatten it by placing meat between 2 sheets of plastic wrap and gently pounding.
  3. Place the butterflied lobster tail on a piece of plastic wrap and lay 1 oz. of chicken thigh meat in the middle. Roll it up with wrap and refrigerate for 1 hour. Unwrap the plastic from the lobster tail and wrap the tail with a strip of bacon. Secure the tail with a 6" bamboo skewer to prevent it from bending.
  4. Cook the lobster tail in 300°F oven for 20 minutes and keep it warm.
  5. For the Yucca Ball, boil yuccas and onions together along with chicken stock. Add butter, sour cream, cilantro, lime juice, TABASCO® Garlic Pepper Sauce, salt and pepper. Fold in eggs while the yucca is cooling down. Transfer to a sheet pan and refrigerate for 1 hour.
  6. To form the Yucca Balls, when the yucca is cold, scoop out 4-oz. ball and place it between 2 sheets of plastic wrap. Gently press down on the Yucca Ball by hand. Place 2 oz. black beans in the middle of the yucca; then close it up, forming into a ball. Roll the ball in the crushed macadamia nuts to coat.
  7. Deep-fry the yucca until golden brown and finish cooking in a 325°F oven for 15 minutes.
  8. For the Sauce, heat the sauté pan, add 2 oz. butter and sweat shallots. Add orange juice, lemon juice and chicken stock and reduce by half. Add rum and ignite. When flame disappears, add honey, capers and minced cilantro. Remove from heat and add remaining cold butter little by little. Add salt and pepper. Keep warm.
  9. For the Mango Salsa, place all ingredients in a mixing bowl and mix well.
  10. For the Garnish, slice plantains lengthwise and deep-fry. Keep warm. Grill the pineapple slices and keep warm. Sauté the spinach with the butter, minced shallots, salt and pepper; keep warm.
  11. To serve, place a piece of grilled pineapple on each plate and top with spinach. Remove the bamboo skewer from the lobster, slice 3 medallions and keep the rest whole. Place the lobster tail standing up on a piece of pineapple, with the medallions fanned out beside it. Cut the Yucca Ball in half and place it next to the Lobster Tail. Spoon the Mango Salsa in front of the lobster tail. Drizzle sauce over the lobster. Garnish with plantain chips, sprig of cilantro and orange segments and serve.

Yield: 12 servings