Baked Lobster with Thai Mango Salad and Basil Vinaigrette

Name: Baked Lobster with Thai Mango Salad and Basil Vinaigrette
Yield: 10
Ingredients: 5.0pc Lobster; 3.0g Salt; 30.0g Margarine; 500.0g Fruits, Young mango; 80.0g Shallot, sliced; 10.0g Sugar; 10.0g Fish Sauce; 1.0pc Lemongrass, sliced into fine rings; 10.0g Knorr Lime Flavoured Powder 400G; 60.0g Basil Leaf, chopped; 20.0g Coriander Leaf, finely chopped; 10.0g Mint Leaf, finely chopped; 100.0g Corn Oil; 10.0g Garlic, chopped

Unripe green mangos are used as the base for this salad. They are firm and thus perfect for julienne cutting. The fresh juliennes are cut shortly before serving so they stay nice and crisp.

Lobster

Lobster 5.0 pc
Salt 3.0 g
Margarine 30.0 g

Mango Salad

Fruits, Young mango 500.0 g
Shallot, sliced 80.0 g
Sugar 10.0 g
Fish Sauce 10.0 g
Lemongrass, sliced into fine rings 1.0 pc
Knorr Lime Flavoured Powder 400G 10.0 g
Knorr Lime Flavoured Powder 400G

12 146 Points

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Per Piece (Pouch) RM12.20

Per Carton (12 x 400 g) RM146.40

Product added to cart: Knorr Lime Flavoured Powder 400G

Product not available.

Product not available.

Recommended Retail Price

Basil Vinaigrette

Basil Leaf, chopped 60.0 g
Coriander Leaf, finely chopped 20.0 g
Mint Leaf, finely chopped 10.0 g
Corn Oil 100.0 g

Plating

Garlic, chopped 10.0 g

Preparation

Lobster
- Boil the lobster, rinse in cold water, halve them and prepare for cooking.
- Heat up margarine, add in garlic chop and saute the lobster.
Mango Salad
- Cut mango into julienned strips.
- Cut the lemongrass into fine rings.
- Slice shallots.
- Sprinkle Knorr Lime Powder.
- Add sugar.
- Add fish sauce.
- Toss well and set aside.
Basil Vinaigrette
- Finely chop all the basil, coriander and mint leaf.
- Mix with corn oil.
- Tossing with Mango Salad.
Plating
- Dish the lobster and mango salad onto to the plate and garnish with some basil cress and lime zest.