Lobster Salad with Mango EmulsionTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 30 minutes
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:70.1 kcal
Proteins:6.9 g
Fats:1.8 g
Carbohydrate:6.9 g
Fibers:0.6 g
Sugar:5.9 g
Cholesterol:32.9 mg
Sodium:113.4 mg
Calcium:21.5 mg
Energy:337 kcal
Proteins:33.2 g
Fats:8.7 g
Carbohydrate:33.1 g
Fibers:3.1 g
Sugar:28.5 g
Cholesterol:158.3 mg
Sodium:545.2 mg
Calcium:103.6 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
g
cooked lobsters, each
juice of 1 lemon
olive oil
salt and pepper
1/2
cantaloupe
1/2
canary melon
1/2
honeydew melon
**Emulsion
1
small overripe mango
5
ml
dijon mustard
1
sprig mint
15
ml
hazelnut oil
15
ml
sherry vinegar
30
ml
olive oil
15
ml
chinese chili oil (optional)
salt and pepper
METHOD
- Scoop out the melons individually with a melon baller to obtain 3 pieces of each melon per person.
Emulsion
- In a blender, combine the olive oil, hazelnut oil, mustard, mint, vinegar and mango and blend to a smooth emulsified puree.
- Season with salt and pepper.
Finishing and presentation
- Shell the lobster; dress the meat with a touch of lemon juice and olive oil, salt and pepper.
- Pour a small ladleful of the emulsion onto each plate.
- Place 3 melon balls of each variety onto the plate, arranging them to form a base.
- On top, place one lobster claw and one half tail per serving.
- Top with some radish seedlings.
- Finish with a few drop of chili oil. Serve cold.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
CHEF'S NOTES
*You can find chili oil in supermarkets and Asian specialty shops. Otherwise, marinate a pinch of chili powder in a little olive oil and strain.
**Radish seedlings or sprouts are sold in little baskets. If you can't find them, substitute another delicate flavorful green sprout or replace them with a few leaves of lamb's lettuce.
