John Myers
Contents
show
Lukewarm Lobster on Avocado Lime Cream on Thai Mango Salad
The perfect lukewarm lobster on avocado lime cream on thai mango salad recipe with a picture and simple step-by-step instructions.
- 1 Pc. Crawfish tail
- 2 tbsp Sea-Salt
- 3 Pc. Ripe avocado
- 3 Pc. Avocado unripe
- 3 Pc. Mango unripe
- 2 Pc. Chilli red fresh
- 4 Pc. Limes
- 3 tbsp Cream
- 1 bunch Fresh coriander
- 3 tbsp Butter
- 2 tbsp Asian fish sauce
- 50 g Peanuts fresh
- 2 tsp Vegetable oil
- 1 bunch Spring onions
- 1 tsp Whole cane sugar
- Salt
- Pepper
Thai salad
- Cut the unripe mangoes and avocados into fine strips and drizzle with lime juice. Clean the spring onions and cut the light and light green part into fine rings. Also cut the red chilli into fine rings. Chop the peanuts. Pluck coriander leaves, do not use stems.
- Put the mango, avocado and the spring onions in a bowl. Add the juice of 2 limes, the whole cane sugar, the fish sauce and the oil and stir. Season to taste with salt and pepper. After serving, sprinkle with coriander, chilli and peanuts and serve.
Avocado lime cream
- Peel and cut the 3 ripe avocados. Then put in a bowl with the juice of two limes and puree. Add the cream and stir until smooth. Season to taste with salt.
Lobster
- Bring 3 liters of salted water to a boil in a saucepan. Add the lobster tails with the shell and cook for 15 minutes until cooked. Then quench in ice water and remove the shell. Cut the lobster into 1 cm thick slices and set aside.
- Put the butter in a saucepan and heat until it turns light brown, i.e. into what is known as nut butter. Transfer to a warmed pan and fry the slices of langoustine briefly on both sides.
Serving
- Arrange the salad on the plate with a serving ring, for example, place the avocado lime cream next to it and arrange the slices of lobster on top. Drizzle with a little nut butter and a few squirts of lime juice and serve.
Facebook Comments