[usr 3]
Cook the lobsters for 10 minutes in salted boiling water (plunging them heads first), then drain them.
The vinaigrette:Split the vanilla pod. Scrape the inside to remove the seeds. Put them in a bowl with the lemon juice, 1 pinch of salt and olive oil. Pepper. Whisk with a fork to emulsify.
Cut the flesh of the pitted mango into sticks. Shell the lukewarm lobsters. Cut the tails into slices. Leave the claws whole.
Divide the young shoots among 4 plates. Arrange the lobster and mango harmoniously. Drizzle with vinaigrette and sprinkle with cilantro.
Tip:A lobster intended to be served cold is always much better when it has just been cooked and is still lukewarm.
Source:REGAL Magazine December 2013.
Hubert wishes you happy holidays
