Cajun lobster with mango salsa

Method

1. Split the lobsters in half, leaving the claws intact. Discard the intestinal tract from the tail and the stomach sack.

2. Chop the lobster meat and place in a large bowl. Reserve the lobster shells.

3. Preheat the oven to 200C/gas 6. Bring the milk to scalding point over a moderate heat. Cover the saucepan and leave on one side.

4. In a separate saucepan, melt the butter and add the shredded spring onions. Soften over a gentle heat for a minute.

5. While still over the heat, stir in the flour, chilli flakes, Cajun seasoning and cayenne.

6. Slowly add the hot milk - bring the sauce to a simmer, stirring all the time. When it has thickened, add the cheese and stir in the barbecue sauce. Season to taste.

7. Mix the sauce with the lobster meat and refill the lobster shells. Bake for 10-12 minutes, until the sauce has begun to colour and the lobster meat has warmed through.

8. To make the mango salsa, combine the mango and tomatoes, and stir in the lemon juice and olive oil.

9. Garnish the lobster with salad leaves and serve with the salsa.

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Ingredients

For the lobster

2 x 800g cooked lobsters
600ml Milk
60g Butter
4 Spring onions, finely diced
60g Flour
pinch chilli flakes
pinch Cajun seasoning
pinch cayenne pepper
60g smoked Cheddar cheese, grated
2 tbsp smoky barbecue sauce

For the mango salsa

2 small mangoes, peeled and diced
2 plum tomatoes
1 tbsp lemon juice
1 tbsp Olive oil
baby lettuce leaves, to garnish

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