Lobster salad with mango and rocket

Name: Lobster salad with mango and rocket
Cook time: 30 min
Yield: 6
Ingredients: 1 mango; 1 bunch rocket; 16 cherry tomatoes, halved; 12 basil leaves, torn; 4 cooked lobster tails, peeled; 75ml balsamic vinegar; 100ml extra virgin olive oil; Sea salt and freshly ground black pepper

Luke Mangan

October 31, 2013

easyTime:< 30 minsServes:6

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

Ingredients

1 mango
1 bunch rocket
16 cherry tomatoes, halved
12 basil leaves, torn
4 cooked lobster tails, peeled
75ml balsamic vinegar
100ml extra virgin olive oil
Sea salt and freshly ground black pepper

Method

1. Peel the mango. Place half the flesh in a food processor and puree. Set aside.
2. Slice remaining flesh and place on a serving platter with the rocket, tomatoes and basil. Drizzle with extra virgin olive oil and gently toss.
3. Slice the lobster tails into large chunks and arrange on top of the salad.
4. Whisk together the pureed mango, balsamic and olive oil and drizzle on top. Season to taste.
5. Huon Hooke's wine match Lobster almost always needs a chardonnay and this dish calls for a rich but lively one with good acidity, such as Howard Park Chardonnay, from either the 2001 or 2002 vintage.