Lobster & Mango Salad
30 minutes
2
- 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. Push back into the lobster shell.
- Use a food processor to crush the mint ice and serve sprinkled over the salad - squeeze a little lemon over the lettuce.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 2
Ingredients:
- 1 lobster
- 1 bunch lettuce
- 1 mango (diced)
- Coriander (finely chopped)
- 1 lemon
- 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