Guppy's on the Beach Seafood Grill & Bar

Today's Specials

Chef Scott's Specials
for November 21

Upcoming Events

EARLY DINNER SPECIALS
4pm to 5.15pm Daily

EXTENDED HAPPY HOUR - ...

BAR & HIGH TOP TABLE S...

Call Ahead

For your convenience, please call in advance and we'll be glad to place your name on our Call Ahead List

Reservations

Book Online
or Call 727-593-2032

Hours

Sun - Thurs        11:30 - 10:00
Fri - Sat              11:30 - 10:30

Recipes

Char grilled Florida Lobster, key lime Chipotle butter Coconut, Mango Cole Slaw


Serves 4
 
4 – 1 1/2 LB. Florida Lobsters (split in half and head cleaned out)
Sea salt and white pepper
Canola oil to coat
 
For the Butter:
1 lb. plus 1 TB. – Lightly salted butter (softened to just above room temperature)
1TB. – Minced Shallot
1 tsp. – Minced Garlic
1TB. – Chipotle Paste or en adobo
1/4 Cup – Key lime juice
1 tsp. – Honey
Fresh ground sea salt and White pepper to taste
 
  1. In a small sauté pan, place the 1 TB. butter in and cook shallots and garlic until just sweated. Let cool.
  2.  Place softened butter in a kitchen aid mixer fitted with the paddle attachment and turn on low speed.
  3. Add all other ingredients and blend until well incorporated. Turn mixer on medium high and whip until butter had doubled in volume.
  4. Place in a container and refrigerate. This can be made days in advance.
  5. Pull out 30 minutes prior to grilling to re soften.
 
To make the slaw:
1 1/2LBS. – Shredded Cole slaw mix
1Cup. – Mango Diced
1/ 4 Cup – Toasted Coconut
1 Cup – Heillmans Mayonnaise
1/ 4 Cup – Coco Lopez Cream Of Coconut
1TB. – Honey
2TB. – Apple Cider Vinegar
1 tsp. – Onion Salt
½ tsp. – Granulated Garlic
2TB. – Chives minced
 
  1. In a mixing bowl, blend cole slaw, mango, and toasted coconut. Let sit.
  2. In another mixing bowl, blend all other ingredients and mix well.
  3. Let set up 10 minutes and blend again to make sure all flavors are incorporated.
  4. Pour over slaw mixture and blend until creamy and smooth.
  5. Let cool in the refrigerator.
 
 
Pre heat a gas or charcoal grill to about 400*.
 
  1. When grill is hot, coat the meat of the lobsters with the canola oil and season with salt and pepper.
  2. Place meat side down and cook about 5 minutes to get a good char and marks on the lobsters.
  3. Turn once and with a spoon, place a dollop of the butter on to coat and close the lid to the grill and cook another 5 minutes.
  4. Baste the lobsters and pull off grill. 
  5. On your favorite plate, place two halves of the lobster facing each other.
  6. Divide the slaw and place in the middle of the plate.
  7. Baste the lobsters one last time with the remaining butter and enjoy.  
     

Please join us by making your reservation online or by telephone. If you cannot find availability online, please call us and we will be happy to review our availability. Thanks so much, and we look forward seeing you soon!