• Carole J Martin

Maison Pebe Lobster salad with Mango, basil and ponzu dressing

Lobster with Mango, basil and Ponzu Dressing


1 Lobster (approx 1lb)

2 bay leaves

1 garlic clove

1 Ripe Mango or you can cheat and buy ready prepped mango

2 large fresh Basil Leaves

2 Tablespoons ponzu dressing (I like the waitrose one)

3 Radishes thinly sliced

4 chopped shallots

A small Pinch of fresh fine chopped mild red chilli

1 wedge of lemon


For the lobster

If you are using a live lobster, I pop mine in the freezer for 30 mins and then remove and I you look closely on their head, you will see a small cross using a large sharp knife, pierce the area and this will kill the lobster painlessly.

Add the bay leaves, garlic and shallots to the pan of boiling water and drop the lobster in for 7 minutes. Remove the lobster and let it rest until it is cool enough to touch. Using a good sharp knife and either lobster crackers or nut crackers work perfectly well remove the flesh from the tail and claws.

Set aside the meat and place in the fridge to cool.

NOTE: Keep the remnants of the Lobster for my Lobster Bisque recipe.

Cut half a large slice off the mango and cut into tiny cubes approximately 2mm by 2mm and finely chop the basil add to a bowl and add the chilli, ponzu and squeeze the lemon wedge into the mix and leave to infuse.

Slice the radish thinly no more than 2mm thick.

Once the lobster is chilled, take the tail and slice in to 1.5 cm thick slices (2 per person and set aside the rest for my Lobster Bisque recipe.

Now you are ready to plate up, using thinly slice radish, make a circle using 6-7 pieces depending on the size of the radishes.

poon a generous helping of the mango and then top with two pieces of lobster and for deoration add a small basil leaf.

Et voila ….. enjoy!

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Maison Pebe, No3, Montfort , 64190

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