- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 45 minutes plus freezing and chilling
- Effort: easy
For the lobsters
- 2 live lobster, about 550g each
- 2 bay leaves
- 2 sprigs thyme
- 1 handful parsley
- 1 medium carrot, sliced
- 1 medium onion, sliced (optional)
For the salsa
- 1 medium-large ripe mango
- 4 mint leaves, very finely chopped
- 4 raspberries
- 2 tbsp dry sherry
- 1 lime, juice only
For the dressing
- 4 basil leaves, finely snipped
- 1 lime, juice only
- 2 tbsp olive oil
For the salad
- 1 tsp Dijon mustard
- 1 tsp red wine vinegar
- 3 tsp groundnut oil
- 60 g baby salad leaves
- 1 avocado, sliced
- a few sprigs chervil
- micro coriander leaves, (optional)
Tips and Suggestions
These ingredients are also sufficient for four starter portions.
1. For the lobsters: put the lobsters in the deep freeze for about 1 hour to put them to sleep.
2. Fill a large pan two-thirds full with water. Add the bay leaves, thyme, onion and a generous pinch of salt. Bring to the boil, add the lobsters, cover and cook for 7 minutes.
3. Transfer the lobsters to a large bowl. Cover with cold water and ice cubes and leave to cool for 10 minutes.
4. Remove the shell and set aside the tail, claws and knuckles in a cold place, covered in cling film.
5. For the salsa: peel the mango and cut two-thirds of the flesh into small dice. Keep all the trimmings and flesh around the stone for the dressing. Combine the diced mango with the lime juice and dry sherry. Add the mint and stir. Lightly break up the raspberries and stir through the mango with salt and pepper to taste. Cover with cling film and refrigerate until needed.
6. For the coulis: put the mango trimmings, olive oil, lime juice and a pinch of salt and pepper into a blender and process until very smooth, about 2 minutes. If the dressing is too thick add a little cold water and process again. Pass through a chinois and refrigerate until needed.
7. For the salad: mix the mustard, vinegar and olive oil with a little salt and pepper. Just before serving, toss the baby salad leaves in this mixture.
8. To serve, stir the basil through the mango coulis. Arrange the sliced lobster tail, claws and knuckles on serving plates and add slices of avocado. Place a pastry cutter on the plates and lightly divide the mango salsa between them. Carefully remove the cutter. Spoon the mango coulis over the lobster and on the plate. Finish with the dressed salad leaves, chervil leaves and micro coriander leaves (if using).
Rate This Recipe