The City Magazine Since 1975

Lobster Champagne Mojito

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  • 4 11/2 -lb. lobsters, cooked
  • 2 limes
  • 1 lemon
  • 2 satsuma oranges (or substitute small, tart tangerines)
  • 1 bunch fresh mint
  • 3 Tbs. sugar
  • 1 pint fresh blueberries, halved (or substitute raspberries)
  • 1 red bell pepper, small dice
  • 1 bunch cilantro, roughly chopped
  • 1/2 tsp. sambal (Asian chili sauce)
  • Salt and pepper, to taste
  • Lime zest, for garnish
  • 1 bottle of Champagne
  • *Cooking lobsters
    Steaming the lobsters yields better flavor, however, boiling will also work:

  • 2 large lemons, halved
  • 1/2 cup black peppercorns
  • 1/2 cup whole coriander seeds
  • 2-3 bay leaves
  • 1/4 cup kosher salt (or substitute iodized)
  • Cayenne pepper, paprika, and celery salt, to taste (or substitute small amount of Cajun seasoning)

Clean and crack lobsters, removing meat and slicing into bite-size pieces. In deep bowl, squeeze limes, lemon, and satsumas over mint leaves and sugar. Muddle together for three to four minutes to release mint oil. Mix in lobster, blueberries, bell pepper, cilantro, and sambal. Season with salt and pepper.

To serve: Divide lobster mixture into martini glasses, and garnish with lime zest. Immediately before serving, pour one to two ounces of Champagne in each glass. Serve with plantain chips.

Cooking lobsters
Place all ingredients in a pot of boiling water. Boil lobsters for about 12 to 15 minutes, then immediately place in ice water bath for three to four minutes to stop cooking.