Grilled Maine Lobster Charcuterie Board
Long celebrated in France, the tasty and often easy to prepare Charcuterie Board continues to gain popularity here in the USA. This traditional platter has evolved to include exquisite cheeses, pickled vegetables, olives, fruits, bread...and now Maine Lobster with this must-try recipe --- très magnifique!
By: Erin Alvarez, sponsored by the Maine Lobster Marketing Collaborative | Serves 4
- 2 red bell peppers, cut into thick strips
- ½ bunch asparagus ends trimmed
- 2 mangos
- 1 cup Maine Lobster Meat, thawed and patted dry
- 2-4 Maine Lobster Tails, brushed with melted butter
- 2 tbsp olive oil, or more
Additional Board Components:
- ¾ cup blackberries
- 1 cup dried apricots
- ½ cup macadamia nuts or brazil nuts
- ½ baguette, sliced
- ⅓ cup cream cheese
- ⅓ cup aioli (⅓ cup mayo, 2 tbsp olive oil, 1 large garlic clove minced — heat oil and garlic in a skillet until garlic JUST starts to brown, then pour into the bowl with the mayo and stir to combine)
- 1 Jar of capers
- Preheat your grill to medium heat (around 375°). Meanwhile, slice the bell peppers, trim the asparagus, cut the mango, and then place them, along with the lobster, onto a large plate or platter. Drizzle everything with olive oil.
- Carry the plate outside and start by placing the bell peppers and asparagus onto your grill. Grill them for 4 minutes, then flip the bell peppers over and add the mango; cook for 2 more minutes, then flip the mango over and grill for 1-2 more minutes; transfer everything to a plate.
- Next, add the lobster onto your grill (either directly on the grill or you can skewer it) and grill at 400° for 4 minutes total, flipping halfway through. You want to be careful not to over-grill it, or it can become chewy.
- Last, assemble your charcuterie board. Start with the largest items first — place the asparagus, peppers, mango, and lobster directly onto a board or large platter, then fill in the gaps with the remaining ingredients.