by Rick Stein A small but special amuse bouche to awaken the taste buds
Serves 8
Preparation time: 30 minutes
Ingredients
1 x 600g cooked lobster
1 large ripe mango
8 small handfuls of delicate salad leaves (or rocket, lamb’s lettuce or mustard leaves)
Small handful (about 5g) fresh mint leaves
Small handful (about 5g) fresh coriander leaves
For the dressing
2 tbsp fresh lime juice
2 tbsp Asian fish sauce
2 tsp palm sugar (or light Muscovado)
1 bird’s-eye chilli, deseeded and finely chopped
1 lemongrass stalk, finely chopped (only use the tender central core of the bottom half)
2 spring onions, very thinly sliced
Method
1. For the dressing, combine all the ingredients together.
2. Remove the flesh from the lobster (see page XX) and slice thinly.
3. Cut the cheeks from the mango, peel and slice thinly. Combine with the salad and herb leaves and the lobster and turn gently to mix.
4. Divide between 8 plates and drizzle with a little dressing. Serve at once.
by Rick Stein
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