• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 2 lobsters (Boston lobster, if available)
  • 200g mixed root vegetables Half a mango
  • 1 avocado
  • 2 red capsicums
  • 2 roma tomatoes (or red ripe tomatoes)
  • 80g basil leaf (or local basil)
  • 15g mint leaves
  • 90g mixed lettuce (small, curly varieties, if available)
  • 100ml extra virgin olive oil
  • 2 limes (extract juice)
  • 10g freshly ground black pepper (coarse)
  • 4g salt
  • Lime Vinaigrette:
  • 2 limes (extract juice)
  • 50ml extra virgin olive oil
  • 2 shallots (chopped)
  • a pinch of crushed black pepper
  • 1 orange (extract juice)
  • Basil Oil:
  • 100g blanched spinach
  • 40g basil leaf (or local basil)
  • 40ml corn oil.

Instructions

  1. Boil the root vegetables with salt in a pot of water. Put in lobster and boil for 5 minutes or until cooked. Take out lobster and put into cold water. Cut into half and take out the meat.
  2. Remove the seeds and skin of tomato. Salt the tomato and keep at room temperature.
  3. Cut capsicum into quarters and remove seeds. Season with salt and cook slowly under cover until soft. Cool in the refrigerator.
  4. Peel and cut avocado and mango into thin slices.
  5. Put the tomato, capsicum, avocado and mango into a bowl and add some lime juice, fresh mint, basil leaf and olive oil. Adjust seasoning to taste.
  6. Arrange in a round shape (use a round mould to guide you) the above vegetables in layers so that you get a nice, colourful rainbow. Press gently to set and top with lobster.
  7. Season the mixed lettuce with lime vinaigrette and arrange on the lobster salad.
  8. Drizzle some vinaigrette and basil oil around the salad. Add freshly ground black pepper to taste.
  9. [To make Lime Vinaigrette:] Whisk all the ingredients together.
  10. [To make Basil Oil:] Mix all the ingredients in a blender. Strain through a fine sieve or coffee filter.

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