Summer season is in this article. It is the season of lip-smacking fruits and vegetables. It is also the time of mangoes – the fruit loved by all. From becoming manufactured into shakes to desserts to dishes in the primary course, there is no dish where by mangoes are unable to be built-in. Mangoes are one particular of the major causes why we look forward to summertime coming.
Even so, did you ever think mangoes and lobsters can be manufactured into a excellent match? We did not both. Think about your two favourites coming together to develop a excellent dish – this is not a desire anymore. Here’s a ideal recipe of Poached Mango Lobster from Chef Prasad Metrani, Director of Culinary, Conrad Bengaluru which will make you drool:
ALSO Go through: Mango Ginger Basil Granita for the tremendous-sizzling summer season times. Recipe inside of
Elements:
Lobster tail – 1 no’s
Butter -10 gms
Lemon juice – 2 ml
Salt and pepper – to flavor
For mango jello:
Contemporary mango puree – 500 ml
Star anise – 2 pcs
Agar Agar – 2.5 gms
For Avocado mousse:
Avocado pulp -150 gms
Cream cheese -25 gms
Salt – to taste
Lemon juice – 2 ml
For black olive puree:
Black olive – 100 gms
Olive oil – 20 ml+
For Tarragon oil:
Tarragon leaves – 50 gms
Parsley – 50 gms
Olive oil – 100 ml
For mango salsa:
Mango – 100 gms (wonderful brunoises)
Finely chopped cilantro – couple of sprigs
Lemon juice – handful of drops
Salt and pepper – to flavor
To garnish:
Micro greens
Edible flowers
Approach:
Vacuum pack the lobster tail, with butter, salt, and lemon juice. Poach the lobster for 8 minutes and chill it in ice water. Lower the mango puree with star anise and include agar agar and established it in a 3-centimeter disc. Increase avocado pulp in a jar, increase cream cheese, salt, and lemon juice blend to a extremely high-quality consistency right up until rigid. Pressure the olives, insert it to a jar, and mix it while introducing olive oil right up until you acquire a wonderful regularity. Blanch the tarragon and parsley, shock it in ice water and place it in jar and mix it whilst adding olive oil. Cut the mango into brunoises, add chopped coriander, lemon juice, salt and pepper. For plating, place the mango disc in the platter, spot the sliced lobster on leading of mango jello, a quenelle of avocado mouse in heart and drops of black olive puree. Major up the lobster with mango salsa and some micro greens, edible bouquets, and drizzle tarragon oil on best.
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