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Kennebunkport Lobster on Mango Salsa with Golden Osetra Caviar and Lobster MayonnaiseTheWorldWideGourmet.com

Flavors of Maine

Total time: 30 to 60 min

Preparation time: 30 minutes
Cooking time: Under 10 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:94.1 kcal

Proteins:11.8 g

Fats:2.5 g

Carbohydrate:6 g

Fibers:0.8 g

Sugar:3.6 g

Cholesterol:71.3 mg

Sodium:187.5 mg

Calcium:38.6 mg

Energy:263 kcal

Proteins:33.1 g

Fats:7.1 g

Carbohydrate:16.8 g

Fibers:2.1 g

Sugar:10.1 g

Cholesterol:199.2 mg

Sodium:524.1 mg

Calcium:108 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

lobster

1

ripe mango

1

red pepper

1

french shallot, finely chopped

15

ml

chopped chives

15

ml

champagne vinegar

30

ml

oil

2

ml

small pinch of cayenne

1/2

lime

30

ml

sherry vinegar

1

egg yolk (use a large egg)

5

ml

dijon mustard

6

g

golden osetra caviar

salt and pepper

METHOD

Preparing the lobster

  1. Cook the lobsters in boiling salted water for 8 minutes.
  2. Remove from the heat and cool to room temperature in the cooking liquid.
  3. Once the lobster can be handled, remove the meat from the shell and clean out the shell, reserving it plus any coral from female lobsters for the lobster oil.
  4. Divide the lobster into 4 even portions: 1/2 tail, 1 claw and a knuckle.

Preparing the mango salsa

  1. Peel and dice the mango in 1/8" dice.
  2. Peel and dice the pepper the same size.
  3. Finely dice the shallot.
  4. Combine the pepper, mango, shallot and chives in a mixing bowl.
  5. Add the champagne vinegar and the blended oil and season to taste; add a pinch of cayenne pepper and the juice from the 1/2 lime.

Preparing the lobster mayonnaise

  1. In a clean mixing bowl mix the sherry vinegar, egg yolk and Dijon mustard.
  2. Gradually add the lobster oil, whisking continuously to form an emulsion.
  3. Season the mayonnaise to taste with salt and pepper and a pinch of cayenne pepper; add a few drops of lime if you wish to add a nice sharpness.

Presentation

  1. Arrange the mango salsa in the center of a plate with the room temperature lobster meat on top.
  2. Divide the caviar evenly on top of the lobster and drizzle the mayonnaise around the outside.

WINE SUGGESTIONS

Pinot Noir

Chardonnay

Riesling

CHEF'S NOTES

It's possible to create a less expensive of this recipe by omitting the caviar or substituting another less costly fish roe.

*Lobster oil



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