Pan-fried lobster tails with mango and mint salsa served with lemon aïoli
- 1 x 420g tin of mango, drained and cubed
- 1 small red onion, cubed
- juice of 1 lime
- 15ml (1 tbsp) fresh mint, finely chopped
- 15ml (1 tbsp) fresh coriander, finely chopped
- ½ small, fresh red chilli, seeded and finely chopped
- 30ml (2 tbsp) olive/avocado oil
- salt and cracked black pepper, to serve
- 160ml good-quality mayonnaise
- zest and juice of ½ a lemon
- salt and ground white pepper, to taste
- 120g butter
- 5ml (1 tsp) lime zest, finely grated
- 1 small, fresh chilli, seeded and finely chopped
- 2cm piece of fresh ginger, grated
- 8 lobster tails in their shells, cleaned
- lemon wedges, to serve
To make the salsa, combine all the ingredients in a bowl and put in the fridge until ready to use.
For the aïoli, combine the ingredients in a small bowl and refrigerate.
For the lobster, melt the butter in a small pot. Add the zest, chilli and ginger. Stir until softened, about 2 minutes.
Cut the soft shell on the underside of the lobster and run under cold water to clean. Brush the tails with the fragrant butter mixture. Cook the lobster tails in batches in a heated and oiled frying pan until cooked through and the shells are pink.
To serve, place the lobster tails in a plate, top with the mango salsa and a dollop of lemon aïoli. Serve with lemon wedges.
TO DRINK: Mango Brutal Fruit Coolers.