Lobster with mango and yuzu sauce

Lobster with mango and yuzu sauce

Serves 6 persons

Preparation time :  30 minutes


- 3 pieces of lobster, you may use the frozen lobster and claw already peeled off.

- 1 piece of mango

- 4 tbsp yuzu pearls

- 1 tsp espelette chili pepper

- mizuna salad

- 3 tbsp passion fruit vinegar

- 3 tbsp olive oil

- 1 punnet edible flower

- 1 bunch of coriander

- 3 limes

- 6 avocados


1- Defreeze the frozen vacuum pack lobster tail and claws. Boil the them in hot water for 10-15 minutes or until cooked and cut the lobster claws into small pieces. Keep in room temperature.

2- Cut the mango and avocados into small dices.

3- Sauce preparation: Put the mango in a bowl. Add the yuzu pearls, 2 avocados, 1 lime juice, and chopped coriander, olive oil, passion fruit vinegar and season with salt and pepper. Mix well, cover, and chill in the fridge for at least 30 minutes.

4- Avocado cream : Mix with the blender 4 avocados with 2 lime juices, salt and pepper, keep in the fridge.

5- For the dressing: Pour the avocado cream about 1 tbsp on each plate, slice the lobster, place the lobster on top of the avocado cream, add the sauce preparation on top of the lobster and decorate with a pinch of mizuna salad and edible flowers. Serve very cold.

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