Grilled lobster tails with mango and pineapple salsa and garlic baguette

2 lobster tails approx. 300 g each.

Garlic baguette

1 baguette

200 g butter room temperature

40 g Parmesan or Peccorino finely grated

2 - 3 cloves garlic (fresh) finely grated

3 tbsp finely chopped parsley leaves

pinch of cayenne pepper

Possibly pinch of salt and pepper

Marinade

Juice of half an orange

Juice of one lime

1 clove finely chopped fresh garlic finely chopped

½ habanero chili finely chopped (without core)

pinch of salt

seasoning butter

50 g butter

Zest and juice of half an organic orange (untreated)

Juice and zest of half an organic lime (untreated)

1 clove of fresh garlic

2 tbsp each freshly chopped mint and parsley leaves

pinch of salt and pepper

Mango and pineapple salsa

½ ripe mango

¼ ripe pineapple

½ cucumber

1 small red onion

3 tbsp finely chopped fresh mint

juice of 1-2 limes + a little zest

½ - 1 habanero chili without the core

Possibly 1 - 2 tsp raw cane sugar

Preparation of garlic baguette

Mix all the ingredients together well, season with salt and pepper if necessary.

Cut the baguette lengthwise and crosswise and spread with the butter. Roll the remaining butter in cling film and store in the fridge or freezer for other uses.


Preparation of mango and pineapple salsa

Peel the mango and cut into fine cubes. Remove the peel and stalk from the pineapple and also dice. Peel the cucumber, halve lengthwise, remove the core and dice. Peel and finely dice the onion, finely chop the mint and habanero. Mix the ingredients, add the lime juice and zest and season with raw cane sugar if necessary (depending on the sweetness of the fruit)


Preparation of langoustine tails

Remove the legs and tail fin with poultry shears. Cut the carcass lengthwise with scissors. Cut the lobster meat lengthwise with a knife and carefully remove it from the shell with your fingers. Break the lower segments of the lobster tails in the middle with your hands so that the carcass can be unfolded lengthwise to create as much surface area as possible for grilling. Rinse with cold water and pat dry.

Heat the ingredients for the seasoning butter in a small pan on the barbecue and bring to the boil once.

Mix the ingredients for the marinade, pour over the langoustines and marinate for approx. 15 minutes.

Set the grill to 250 °C - 300 °C direct heat.

After the marinating time, remove the garlic and chilli pieces from the meat and brush with the seasoning butter. Grill the langoustines with the meat side down for approx. 2 - 3 minutes with the lid closed. Turn the langoustines and brush with the butter again. Grill for a further 1 - 2 minutes. Then place on a warming rack and brush with butter again. The core temperature should be 56-58 °C when serving. Before serving, grill the baguettes with the butter side down for 1 - 2 minutes.

Serve with the salsa.