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    Rock Lobster Mango Salad - part 2


    Source of Recipe


    Unknown


    Recipe Introduction


    The mayo will keep in the fridge for 5 days, if need be.


    List of Ingredients


    • 2 egg yolks
    • 1 Tbsp. lemon juice
    • 200ml olive oil
    • White pepper of Tabasco sauce


    Instructions


    1. Whisk egg yolk with lemon juice and a pinch of salt for one minute until smooth. Gradually add the oil, tablespoons at a time, when 1/3 is added, it can be steadily streamed in.
    2. Taste the acidity, add lemon juice, salt pepper and Tabasco as needed or desired.
    3. Fold the lobster meat into the mayo. Top lettuce with lobster and mango chunks.

    RECIPE CONTINUES

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