Lobster with mango and whisky – Rock lobster recipe by Sapmer

1.

Defrost the cooked Lobster tails as described below.

2.

Dice the mango, then set aside. Finely chop the onion cut in half.

3.

Heat the oil in a saucepan or stewpot and stir-fry the onion and saffron for 3 minutes. Deglaze with whisky.

4.

Cut the Rock lobster tails in half, lengthwise. Place them in the stewpot and cover them with the preparation.

5.

Be careful when flame-grilling, as the flames rise high.

6.

Add salt and pepper. Serve the Spiny Lobster tails with mango and some sprouted seeds or salad greens.

7.

Sprinkle with the whisky sauce.

Sapmer