one Maine lobster
Moho Cubaneau Sauce – recipe follows
Mesclun salad greens
Mango vinaigrette – recipe follows
one mango, sliced
plantains, sliced thin, fried in oil

Boil lobster for 2 minutes. Chill immediately in ice water, split, remove claws. Remove tail meat (should be partially raw) and cut into bite-size pieces. Save lobster shell for presentation. Remove part of the claw shell to expose meat, skewer tail meat pieces and just barely opaque. Brush with mojo "cubaneau" sauce.

Serve with mesclun salad greens dressed with mango vinaigrette, mango slices and crisp-fried plantains (green plantains sliced thin, fried in oil). Serve extra mojo "cubaneau" in hollowed out mango or avocado.

Mojo Cubaneau Sauce
1 cup fresh orange juice
1/2 cup fresh lime juice
1 mango
Zest from 2 oranges and 2 limes
2 tbsp sugar
1 teaspoons garlic
1 Tablespoon roasted garlic
1 cup melted butter
1 teaspoon Asian chili paste or more to taste
Salt and pepper to taste

Puree all ingredients in blender. Heat in sauce pan to simmer to all sauce to slightly thicken.

Mango Vinaigrette Dressing
1 whole mango
juice and zest from 1 orange
juice and zest from 2 limes
1 teaspoon sugar
1/4 cup apple cider vinegar
1/4 cup canola oil
salt and pepper to taste

Puree all ingredients in blender