ASIAN LOBSTER SALAD
Shellfish
by Leif Mannerström
Fresh, just-cooked lobster, mango and coriander — an unbeatable combination. And don't shy away from using spice: this dish has to be a little on the hot side.
Use the tail and the claws — both delicious and highly decorative!
Serves 4
Ingredients:
• 2 boiled lobsters (about 1 lb or 500 g each)
• 4 ripe mangos, peeled and diced
• 1 red chili, finely chopped
• 10 leaves of fresh coriander, chopped
• 1 tbsp (15 mL) olive oil
• grated zest of 2 limes
• 1 bunch of lollo rosso lettuce, rinsed and plucked in small pieces
• salt and pepper
Garnish: 10 whole plucked leaves of fresh coriander
Procedure:
Shell and clean the lobsters, split the tails down the middle and remove the gut running the length of them.
Mix the mango, chili, coriander, olive oil and lime peel together.
Add salt and pepper.
Put out the mixture on four plates.
Put a few lettuce leaves, 1/2 lobster tail and 1 claw on each plate.
Garnish with coriander leaves.
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