The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Lobster and mango salad

11 September 2006

INGREDIENTS

(serves two)

1lb lobster cooked in court bouillon
½ very ripe mango diced
2tsp chopped chives
2 plum tomatoes seeded and skinned made into concassé
Few drops chive-infused olive oil
2tbs gazpacho sauce - tomato onion and cucumber coarsely blended

For the lobster mayonnaise
2 egg yolks
2tsp white wine vinegar
⅛tsp English mustard
2 drops Tabasco
3 drops Worcester sauce
2tsp Armagnac
250ml lobster oil
1tsp boiling water
Salt and pepper

METHOD

To make the mayonnaise whisk yolks vinegar mustard Tabasco Worcester sauce and Armagnac well.

Gradually pour in the lobster oil while whisking continuously. Add boiling water and adjust seasoning.

Shell the lobster. Cut into small mouth-size pieces. Bind with mango chives tomato and lobster mayonnaise.

Push half the mixture into a pyramid mould and turn on to a presentation plate. Repeat and garnish with chive oil and gazpacho sauce.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking