LOBSTER & MANGO SALAD
This recipe will excite your taste buds! Bursting with the flavours of tropical mango, fresh Cornish lobster and refreshing crushed mint ice, this dish is truly fabulous.
Shopping list
Main Ingredients:1 lobster
1 avocado (diced)
1 mango (diced)
Coriander (finely chopped)
Dressing Ingredients:
3 tablespoons olive oil
Salt
Chilli powder
1 tablespoons balsamic vinegar
Mint Ice Ingredients:
A bunch of fresh mint
1 Litre boiling water
Method
Firstly, to make the mint ice, blanch some mint in boiling water for 30 seconds. When cooled, blend and strain through a coffee filter twice to ensure beautiful, clear ice. Freeze in a ice cube tray.
Boil the lobster until cooked, remove the meat from the tail and claws, dice into small chunks.
Combine the diced mango and avocado in a bowl and add the chopped coriander and chunks of lobster meat.
Next, simply combine the dressing ingredients in a separate bowl and drizzle over the salad mixture.
Use a food processor to crush the mint ice and serve sprinkled over the salad.
Boil the lobster until cooked, remove the meat from the tail and claws, dice into small chunks.
Combine the diced mango and avocado in a bowl and add the chopped coriander and chunks of lobster meat.
Next, simply combine the dressing ingredients in a separate bowl and drizzle over the salad mixture.
Use a food processor to crush the mint ice and serve sprinkled over the salad.
Serving suggestion
Serve with a fresh, peppery rocket and watercress salad.
