
Galton Blackiston
from
Market Kitchen
Coriander, chilli and lime flavours make Galton Blackiston's lobster starter perfect for summer
Coriander, chilli and lime flavours make Galton Blackiston's lobster starter perfect for summer
Lobster salad with mango salsa
Method
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.
Prep:
25 min
Ingredients
3 cooked lobsters, 700g eachFor the mango salsa
1 very ripe Mango, peeled and diced1 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
To serve
12 small new potatoes, boiled60g mayonnaise
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Competitions: great prizes up for grabs
Save money on shopping bills



















