Lobster with basil sauce and mangoes

Lobster with basil sauce and mangoes

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
Court bouillon
2 green lobster tails
2 large, ripe mangoes

Sauce

Quantity Ingredient
2 tablespoons good-quality wine vinegar
6 tablespoons olive oil
1 small garlic clove, peeled
30 fresh basil leaves
freshly ground black pepper
salt

Method

  1. Bring the court bouillon to the boil in a large saucepan. Add lobster tails and simmer for 6–8 minutes or until shells turn red. Remove lobster tails from pan and when cool enough to handle, remove shells and cut flesh into slices, 1 cm thick. Meanwhile, make the sauce. Place vinegar, oil, garlic and basil leaves in a blender or food processor and process until smooth. Season to taste.
  2. With a sharp knife, make a slit lengthways around the mangoes and peel off the skin. Cut the flesh into very thin slices.
  3. Assemble the ingredients on 4 large plates. First make a circle of mango slices on each plate, leaving a space in the centre. Heap lobster in the space and spoon the sauce in a ribbon around the outside of the mango slices.
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