Ingredients for 2 servings
- 2 lobsters (thawed)
- 200 g of shrimp
- 1 mango
- 1 persimmon
- 2 tablespoons of lime juice
- 2 tablespoons of peanut oil
- 1 teaspoon of fresh grated ginger
- Salt, pepper
Recipe: Lobster and Shrimp Salad, Persimmon and Mango
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.
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.
Wine Pairing
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