Rock Lobster Mango Salad
Source of Recipe
Cabana Bar & Beach Club
Recipe Introduction
Better with freshly cooked lobster than pre-cook and definitely not frozen!!
List of Ingredients
MAYO
2 egg yolks
1 Tbsp. lemon juice
200ml olive oil
White pepper of Tabasco sauce
SALAD
2 Tbsp. chopped flat leaf parsley
3 sprigs onions, sliced lengthwise, finely chopped
2 ripe mangos
Juice of 1 lime
1 800g cooked rock lobster
1 iceberg lettuce heart, finely shreddedRecipe
MAYO
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.
SALAD
1. Cut mango flesh into chunks and sprinkle with lime juice.
2. Cut flesh from tail and head of rock lobster into bite-sized pieces. Extract the leg meat as carefully as you can.
3. Press any crayish (yellow section from the head) through a fine sieve and add to mayo mixture. Carefully, it is strong.
4. Fold the lobster meat into the mayo. Top lettuce with lobster and mango chunks.
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