Recipe Ingredient
- 2 lobsters (Boston lobster, if available)
- 200g mixed root vegetables Half a mango
- 1 avocado
- 2 red capsicums
- 2 roma tomatoes (or red ripe tomatoes)
- 80g basil leaf (or local basil)
- 15g mint leaves
- 90g mixed lettuce (small, curly varieties, if available)
- 100ml extra virgin olive oil
- 2 limes (extract juice)
- 10g freshly ground black pepper (coarse)
- 4g salt
- Lime Vinaigrette:
- 2 limes (extract juice)
- 50ml extra virgin olive oil
- 2 shallots (chopped)
- a pinch of crushed black pepper
- 1 orange (extract juice)
- Basil Oil:
- 100g blanched spinach
- 40g basil leaf (or local basil)
- 40ml corn oil.
Instructions
- Boil the root vegetables with salt in a pot of water.
- Put in lobster and boil for 5 minutes or until cooked.
- Take out lobster and put into cold water.
- Cut into half and take out the meat.
- Remove the seeds and skin of tomato.
- Salt the tomato and keep at room temperature.
- Cut capsicum into quarters and remove seeds.
- Season with salt and cook slowly under cover until soft.
- Cool in the refrigerator.
- Peel and cut avocado and mango into thin slices.
- Put the tomato, capsicum, avocado and mango into a bowl and add some lime juice, fresh mint, basil leaf and olive oil.
- Adjust seasoning to taste.
- Arrange in a round shape (use a round mould to guide you) the above vegetables in layers so that you get a nice, colourful rainbow.
- Press gently to set and top with lobster.
- Season the mixed lettuce with lime vinaigrette and arrange on the lobster salad.
- Drizzle some vinaigrette and basil oil around the salad.
- Add freshly ground black pepper to taste.
- Whisk all the ingredients together.
- Mix all the ingredients in a blender.
- Strain through a fine sieve or coffee filter.
To make Lime Vinaigrette:
To make Basil Oil:
