John Myers
Lobster on Mango Bed
The perfect lobster on mango bed recipe with a picture and simple step-by-step instructions.
- 3 piece Fresh lobster
- 4 piece Mangoes
- 1 piece Red chilli pepper
- 1 teaspoon Curry paste
- 200 g Sugar
- 50 g Ginger
- 400 Milliliters Coconut milk
- 1 tablespoon Lime oil
- 1 piece Lime
- 1 bunch Coriander
- Salt
- Pepper
- Cook the live lobster in salted boiling water for 1 minute. The skin turns red. Remove and add to ice water until cold.
- Peel the mango, cut 3 pieces into 1×1 cm pieces. Clean and finely dice the chilli.
- Heat the sugar, 250 ml water, mangoes and chilli until a jammy consistency is obtained. Add curry paste and stir in. Let the coconut milk boil down until it is thick.
- Cut the remaining mango into 0.5×0.5 cm cubes. Fry briefly with the grated and pressed ginger with the lime oil. Add to the chutney. Stir in some of the thickened coconut milk.
- Halve the lobster, p.p. ½ lobster. Remove the shell, cut off the head, cut the tail in half and fry in a hot pan for 1 minute on both sides.
- Wash and chop the coriander and add to the chutney. Leave something for decoration. Season to taste with salt and pepper. Serve the lobster with lukewarm chutney.
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