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Lobster and mango salad; vanilla vinaigrette


Ingredients:4 people
  • live lobsters
    2 of 600 g each
  • ripe mango
    1
  • young shoots
    150 g
  • cilantro
    8 sprigs
  • vinaigrette:vanilla
    1 pod
  • lemon
    1
  • olive oil
    5 tablespoons
  • salt, pepper


Preparation:
  • Preparation time:20 minutes
  • Cooking time:10 minutes


[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.

Lobster and mango salad; vanilla vinaigrette

Source:REGAL Magazine December 2013.

Lobster and mango salad; vanilla vinaigrette

Hubert wishes you happy holidays