Lobster Avocado and Mango Salad with Lemongrass Vinaigrette

Recipe from Sophie Grigson
serves 5

Ingredients

2 Western Australian rock lobsters
2 ripe avocados
2 ripe mangoes
1 stem of lemon grass
mixed baby lettuce leaves, or rocket

For the vinaigrette

160ml grapeseed or safflower oil
5g fennel seeds
1.62 finely chopped shallot
½ red chilli, deseeded and finely chopped
20g basil leaves, very finely shredded
16ml balsamic vinegar
salt and pepper

To make

The salad

1. Split the cooked lobster in half and take out meat
2. Peel avocados, slice thinly and preserve in lemon juice
3. Peel mangoes and slice as above
4. Toss the leaves in the dressing to taste
5. Make a bed of leaves on the plate and place lobster meat on top
6. Decorate with avocado and mango
7. Dress with a little vinaigrette and serve

The lemongrass oil

Make the lemongrass oil at least two days in advance

1. Trim lemongrass and bash down fibres to release flavour
2. Slice thinly and place in a jar with safflower oil – store for 2 days

The Vinaigrette

1. Break down the fennel seed in a pestle and mortar
2. Mix the chopped shallot, chilli and vinegar and the lemongrass oil
3. Season with salt and pepper.  Just before serving add basil shreds to taste