Entertain family and friends at your subsequent barbecue with this unbelievably easy seafood delicacy, filled with a kick of lime and candy mango.


For the salsa:

2 mangoes

1 orange pepper

1 crimson pepper

1/2 cucumber

1 crimson onion

1 lime; zest and juice


1 pinch sugar

cayenne pepper

1 tsp freshly grated ginger

4 tbsp olive oil

2 sprigs mint

For the lobster:

4 contemporary lobster tails


50g melted butter

1/2 tsp chilli flakes

micro herbs; to garnish


Step 1.

For the salsa, peel the mangoes, take away the flesh from the stone and finely cube. Clear and finely cube the peppers.

Step 2.

Halve the cucumber lengthways, take away the seeds and lower into small cubes. Peel and finely cube the onion.

Step 3. 

Put the whole lot in a bowl with the zest and juice of the lime. Combine with salt, sugar, cayenne pepper, ginger and olive oil to style. Slice the mint and add to the salsa.

Step 4. 

Halve the lobster tails, clear and season with just a little salt. Grill underneath a sizzling grill on the shell facet for about 6 minutes, then flip and cook dinner for 1-2 minutes. Take away from the grill, season the butter with salt and chilli flakes and brush over the lobster meat.

Step 5. 

Prepare the salsa on plates and place 2 lobster halves on every. Garnish with micro herbs and serve.

Serves 4.

See also  Hen and seaweed noodle salad