Recipe: Lobster and Shrimp Salad, Persimmon and Mango

Name: Lobster and Shrimp Salad, Persimmon and Mango
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 lobsters (thawed); 200 g (7 oz) of shrimp; 1 mango; 1 persimmon; 2 tablespoons of lime juice; 2 tablespoons of peanut oil; 1 teaspoon of fresh grated ginger; Salt, pepper

By AFTouch-Cuisine 4.5/5 (10 reviews) · 🍳 19 made it

Prep 30 min

Cook 10 min

Total 40 min

Servings 2 serv.

A high-end salad of lobster and shrimp with island flavors accompanied by persimmon and mango.

Ingredients for 2 servings

Adjust for

servings

2 lobsters (thawed)
200 g (7 oz) of shrimp
1 mango
1 persimmon
2 tablespoons of lime juice
2 tablespoons of peanut oil
1 teaspoon of fresh grated ginger
Salt, pepper

Step-by-step directions

1 Prepare the sauce by mixing the oil, lime juice, pinch of Espelette pepper, salt, pepper.
2/ Bring salted water to a boil, plunge the lobster and shrimp for 3 minutes, drain and let cool.
3/ Shell the shrimp and lobster, cut the shrimp into pieces.
4/ Peel and cut the persimmon and mango into pieces.
5/ Arrange on a plate and drizzle with sauce, serve well chilled.

Chef Patrick's Comment

Good recipe. You don't have to thaw your lobsters or shrimp, make a good court-bouillon (even prepared), season with Cayenne pepper then at boiling point put your lobsters and shrimp in the bouillon for 3 minutes then cover, remove from heat and leave for 15 minutes before removing them, this way the flavor will be better and preserved than boiling in water.