msc_ecolabel

Lobster salad with avocado and mango

Prep Time 30 mins
Cooking Time 0 mins
Serves 5

Recipe By

Sophie Grigson Sophie is a food-writer and celebrity chef, and now runs a pop-up cookery school.

American lobster
For the salad:
2 MSC certified rock lobsters
2 ripe avocados
2 ripe mangoes
Mixed baby lettuce leaves, or rocket- enough for 5

For the dressing:
1 stem of lemongrass and 160ml grapeseed or safflower oil (to make lemongrass oil) or store-bought lemongrass oil
5g fennel seeds
1½ shallots, finely chopped 
½ red chilli, deseeded and finely chopped
16ml balsamic vinegar
Salt and pepper- to taste
20g basil leaves, very finely shredded
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!

Ingredients

Method

For the salad:
2 MSC certified rock lobsters
2 ripe avocados
2 ripe mangoes
Mixed baby lettuce leaves, or rocket- enough for 5

For the dressing:
1 stem of lemongrass and 160ml grapeseed or safflower oil (to make lemongrass oil) or store-bought lemongrass oil
5g fennel seeds
1½ shallots, finely chopped 
½ red chilli, deseeded and finely chopped
16ml balsamic vinegar
Salt and pepper- to taste
20g basil leaves, very finely shredded
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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