Lobster Salad with Avocado and Mango

Ingredients

For the Salad:

 2 MSC certified rock lobsters
 2 ripe avocados
 2 ripe mangoes
 Mixed baby lettuce leaves, or rocket- enough for 5

For the dressing:

 1 stem of lemongrass and 160ml grapeseed or safflower oil (to make
lemongrass oil) or store-bought lemongrass oil
 5g fennel seeds
 1½ shallots, finely chopped 
 ½ red chilli, deseeded and finely chopped
 16ml balsamic vinegar
 Salt and pepper- to taste
 20g basil leaves, very finely shredded
Methods:

1. Start by making the lemongrass oil for the dressing. This needs to be
made at least two days in advance but can also be store-bought to save time.
If making, first trim the lemongrass, then bash down the fibres to release
flavour. Slice thinly and place in a jar with grapeseed or safflower oil – store
for 2 days.
2. Next, break down the fennel seeds using a pestle and mortar.
3. Mix this together with the shallots, chilli, vinegar and lemongrass oil.
4 .Season with salt and pepper and set aside until serving.
5.Now prepare the salad. Start by splitting the cooked lobsters in half and
taking out all of their meat.
6. Then peel the avocados, slice thinly and preserve in lemon juice.
7. Peel the mangoes, slice thinly.
8. Toss the leaves in the dressing prepared and set aside earlier.
9. Make a bed of leaves on a large plate (or 5 smaller ones) and place the
lobster meat on top.
10. Decorate with the avocado and mango slices.
11. Add the basil shreds to the dressing and pour onto the salad/s.
12. Serve up as a sharing dish, or as individual plates. Enjoy!