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Lobster salad with mango salsa

Galton Blackiston from Market Kitchen
Coriander, chilli and lime flavours make Galton Blackiston's lobster starter perfect for summer

Lobster salad with mango salsa

Method

1. For the salsa: mix together all of the ingredients in a bowl. Season and then put a piece of cling film tightly over the surface of the salsa, followed by another piece over the bowl so that it doesn't discolour. Put in the fridge up to 1 day in advance.

2. For the lobster: put the lobster on a chopping board then firmly twist off the head, followed by the tail and then snap off the large claws.

3. Turn the tail section over and use a pair of kitchen scissors to cut down the back, which will allow you to remove the meat from the shell in one piece.

4. Break the claws by using lobster crackers, or hitting them with a rolling pin or small hammer - taking care not to crush the meat inside.

5. Then, use a pointed knife to remove all the meat from the claws, trying to keep it as whole as possible.

6. Put a little mango salsa on a plate and top with a portion of lobster, making sure there is an equal amount of meat from the claws and body.

7. Serve with new potatoes and a dollop of mayonnaise.

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Serves: 6 as a starter

Prep: 25 min

Ingredients
3 cooked lobsters, 700g each

For the mango salsa

1 very ripe Mango, peeled and diced
1 red onion, peeled and finely chopped
2 ripe avocados, peeled and diced
1 large red chilli, deseeded and finely chopped
1/2 Cucumber, peeled, deseeded and finely chopped
150ml sunflower oil
2 limes, juice only
4 tbsp freshly chopped Coriander