Grilled Lobster Tails with Mango Pepper Sauce

Prep time:10 min
Total time:17 min

Serves 4


4 limes (approx.)

2 large mangos, peeled, sliced and divided

2 tbsp Longo’s Salted Butter, melted and divided

3 tbsp Longo’s Signature Pineapple Pepper Jelly

2 cloves garlic, minced

1/4 cup lightly packed cilantro leaves

1/2 tsp salt and pepper, divided

4 lobster tails, about 5 to 6 oz each (thawed if frozen)

1 tub (142 g) Longo’s Organic Mixed Fancy Greens

1 cup halved Longo’s Grape Tomatoes


  • Juice enough limes to measure 1/4 cup. Cut remaining limes in half; set aside.
  • Sauté half the mango in 1 tbsp of the butter in skillet over medium heat for 5 minutes. Add pepper jelly and garlic; stir for 1 minute to coat the mango. Transfer to a blender or food processor; add lime juice, cilantro and 1/4 tsp each of the salt and pepper. Blend until smooth. Adjust to a pourable consistency by adding up to 3 tbsp water.
  • Use a heavy knife to cut through underside of lobster tails, cracking but not completely splitting upper shell. Open up like a book. Brush flesh with remaining butter and season lightly with remaining salt and pepper.
  • Place on greased preheated grill over medium heat, cut-side-down. Cook, without turning, for 6 to 7 minutes or until lobster is well marked and no longer opaque. Grill reserved lime halves alongside lobster.
  • Arrange greens, remaining mango and tomatoes on serving plates. Top with lobster and squeeze lime wedges over top. Drizzle with sauce to taste.
  • Tip
  • For those who like more heat, replace the pineapple pepper jelly with Longo’s Signature Hatch Pepper Jelly.
  • Use any extra sauce as a dipping sauce for chicken or pork skewers off the grill.

Nutritional Information

Per serving: 270 calories
  • Protein 23g
  • Fibre 3g
  • Fat 7g
  • Sugar 24g
  • Carbs 30g
  • Sodium 690mg