Lobster salad with avocado and mango

A vibrant lobster salad with mango, avocado, and a zesty lemongrass dressing—perfect for elegant entertaining or a refreshing summer dish.

1. Start by making the lemongrass oil for the dressing. This needs to be made at least two days in advance but can also be store-bought to save time. If making, first trim the lemongrass, then bash down the fibres to release flavour. Slice thinly and place in a jar with grapeseed or safflower oil – store for 2 days.
2. Next, break down the fennel seeds using a pestle and mortar.
3. Mix this together with the shallots, chilli, vinegar and lemongrass oil.
4. Season with salt and pepper and set aside until serving.
5. Now prepare the salad. Start by splitting the cooked lobsters in half and taking out all of their meat.
6. Then peel the avocados, slice thinly and preserve in lemon juice.
7. Peel the mangoes, slice thinly.
8. Toss the leaves in the dressing prepared and set aside earlier.
9. Make a bed of leaves on a large plate (or 5 smaller ones) and place the lobster meat on top.
10. Decorate with the avocado and mango slices.
11. Add the basil shreds to the dressing and pour onto the salad/s.
12. Serve up as a sharing dish, or as individual plates. Enjoy!

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