As Cynthia of Tastes Like Home puts it: “Separately (mango & lobster), they are heavenly. Combined? They are sinfully good.”
She was spot on.
This mango and lobster salad was refreshing, light, and mangolicious. For me, the ideal ratio is approximately 1.5 mango: 1 lobster to get that perfect and harmony balance. Plus, mangoes are just too good, so the more the merrier…
Click the image above to see my mango and lobster salad gallery and here for my baked lobster with cheese.
This is a seriously good recipe and I hope you’ll get to try out my mango and lobster salad recipe soon. Bon Appetit!
2 lobster claws
2 ripe and big mangoes
1 cup cream
1 tablespoon honey
1 tablespoon lemon juice
Some sweet basil leaves (chopped)
Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seed from the mangoes. Cut the mangoes into small cubes. Put the mangoes and lobsters in a bowl. Add in the cream, lemon juice, honey, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.
Article printed from Rasa Malaysia: http://rasamalaysia.com
Copyright © 2014 Rasa Malaysia. All rights reserved.