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Poached Mango Lobster Recipe
How To Make Poached Mango Lobster
Beautifully cooked lobster tail combined together with fresh mango puree, avocado pulp, Tarragon leaves, cream cheese and more, makes for an indulging treat.
- Total Cook Time 35 mins
- Prep Time 20 mins
- Cook Time 15 mins
- Recipe Servings2
- Medium
Ingredients of Poached Mango Lobster
- 1 Nos Lobster Tail
- 10 gram Butter
- 2 ml Lemon Juice
- to taste Salt And Pepper
- For Mango Jello
- 500 mililitres Fresh mango puree
- 2 Star Anise
- 2.5 gram Agar Agar
- For Avocado Mousse
- 150 gram Avocado Pulp
- 25 gram Creame Cheese
- to taste Salt
- 2 ml Lemon Juice
- For Black Olive Puree
- 100 gram Black Olive
- 20 ml Olive Oil
- For Tarragon Oil
- 50 gram Tarragon Leaves
- 50 gram Parsley
- 100 ml Olive Oil
- For Mango Salsa
- 100 gram Mango
- Finely Chopped Cilantro Few Sprigs
- Few drops Lemon Juice
- to taste Salt and pepper
- To Garnish
- Micro greens
- Edible flowers
How to Make Poached Mango Lobster
HideShow Media1.
Vacuum pack the lobster tail, with butter, salt, and lemon juice. Poach the lobster for 8 mins and chill it in ice water.
2.
Reduce the mango puree with star anise and add agar agar and set it in a 3-centimeter disc.
3.
Add avocado pulp in a jar, add cream cheese, salt, and lemon juice blend to a very fine consistency until stiff.
4.
Strain the olives, add it to a jar, and blend it while adding olive oil until you receive a fine consistency.
5.
Blanch the tarragon and parsley, shock it in ice water and place it in jar and blend it while adding olive oil.
6.
Cut the mango into brunoises, add chopped coriander, lemon juice, salt & pepper.
For Plating
1.
Place the mango disc in the platter, place the sliced lobster on top of mango jello, a quenelle of avocado mouse in center and drops of black olive puree.
2.
Top up the lobster with mango salsa and some micro greens, edible flowers, and drizzle tarragon oil on top.