How to make it

  • Boil lobster in water for 7 minutes and refresh.
  • Peel the mango.
  • Roast * and peel the pepper.
  • Dice the mango and the red bell pepper in small pieces.
  • Julienne the papaya.
  • Peel and chop the shallots.
  • Place the diced mango and red pepper in a bowl. Squeeze two limes and add olive oil and julienne of papaya.
  • Cut lobster in half, remove the meat and clean shell.
  • Cut the lobster meat in big pieces and add to the papaya salad. Season with salt and cayenne pepper. Garnish lobster shell with papaya salad.
  • Sommelier Selection: E. Guigal Condrieu '96, Rhône, is a mineral wine with a peach and apricot aroma that goes perfectly with the fresh lobster salad.
  • *Roasting the bell pepper - drizzle a cookie sheet with olive oil - place in a 375 - 400 degree oven. Shake it up half way, as to loosen the bell pepper, so that it does not adhere to the bottom of the pan.
  • Roasted implies that it's gonna look BLACK at some parts.

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    angelica14 ate it and said...
    Stunning. Excellent ingredients - it can't possibly go wrong.
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