Baked Lobster with Thai Mango Salad and Basil Vinaigrette
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.

Ingredients
Baked Lobster with Thai Mango Salad and Basil Vinaigrette
Calculate Dish Cost
Lobster
Mango Salad

Basil Vinaigrette
Plating
Lobster
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Lobster 5.0 pc
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Salt 3.0 g
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Margarine 30.0 g
Mango Salad
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Fruits, Young mango 500.0 g
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Shallot, sliced 80.0 g
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Sugar 10.0 g
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Fish Sauce 10.0 g
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Lemongrass, sliced into fine rings 1.0 pc
Basil Vinaigrette
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Basil Leaf, chopped 60.0 g
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Coriander Leaf, finely chopped 20.0 g
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Mint Leaf, finely chopped 10.0 g
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Corn Oil 100.0 g
Plating
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Garlic, chopped 10.0 g
Preparation
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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.
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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.
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Basil Vinaigrette
- Finely chop all the basil, coriander and mint leaf.
- Mix with corn oil.
- Tossing with Mango Salad.
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Plating
- Dish the lobster and mango salad onto to the plate and garnish with some basil cress and lime zest.