Grilled Lobster with Coconut-Rum Glaze & Dried Shrimp Salsa - Andrew Zimmern

Ingredients

• 6 lobsters, roughly 2 pounds each
• Olive oil
• 1 tablespoon minced cilantro
• Salt & Pepper
• 1 cup coconut milk
• 2 star anise buds
• 1 small stick of cinnamon
• 1/4 cup soy sauce
• 1/2 cup Cuban dark rum
• 1/2 tablespoon whole black peppercorns
• 1/4 cup cream of coconut
• 1 English cucumber, seeded and minced fine using only the skin and the ¼-inch of flesh attached to it
• 1/4 unsalted peanuts, toasted and lightly crushed
• 4 Roma tomatoes in small dice
• 2 roasted and minced jalapeños
• 1 minced red onion
• 3 tablespoons minced chives
• 3 tablespoons minced cilantro
• 3 tablespoons chopped mint leaves
• Juice of 2 limes
• Juice of 1/2 grapefruit
• Juice of 1 lemon
• 1/2 cup extra virgin olive oil or more to taste
• 6 ounces dried tiny shrimp…toasted in a 300-degree oven until crunchy and aromatic, gently crushed