Lifestyle
Recipe: Lobster, Mango And Young Coconut Salad
RECIPES PETE EVANS
STYLING KRISTIN BUESING
PHOTOGRAPHS MICHAEL OMM
1 young coconut*
1 large ripe mango, flesh diced
1 red chilli, finely diced, plus extra cut into very fine strips to garnish
juice of 1 lime
4 Thai basil leaves, torn
800g whole cooked lobster, shell discarded and tail meat sliced
1 kaffir lime leaf, cut into very fine strips dressing
150ml coconut cream
50ml lime juice
25ml fish sauce
Split coconut with a large, sharp knife, scrape out flesh and finely dice until you have about 4 tablespoons of coconut flesh. Combine with mango, diced chilli, lime juice and Thai basil in a medium-sized bowl, then spoon most of the salad between 4 serving glasses and top with lobster. To make the dressing, combine coconut cream, lime juice and fish sauce in a small bowl. Spoon dressing over lobster, add a little more coconut salad, then garnish with kaffir lime leaves and chilli strips. Serves 4.
*Also known as a green or drinking coconut.
STYLING KRISTIN BUESING
PHOTOGRAPHS MICHAEL OMM
1 young coconut*
1 large ripe mango, flesh diced
1 red chilli, finely diced, plus extra cut into very fine strips to garnish
juice of 1 lime
4 Thai basil leaves, torn
800g whole cooked lobster, shell discarded and tail meat sliced
1 kaffir lime leaf, cut into very fine strips dressing
150ml coconut cream
50ml lime juice
25ml fish sauce
Split coconut with a large, sharp knife, scrape out flesh and finely dice until you have about 4 tablespoons of coconut flesh. Combine with mango, diced chilli, lime juice and Thai basil in a medium-sized bowl, then spoon most of the salad between 4 serving glasses and top with lobster. To make the dressing, combine coconut cream, lime juice and fish sauce in a small bowl. Spoon dressing over lobster, add a little more coconut salad, then garnish with kaffir lime leaves and chilli strips. Serves 4.
*Also known as a green or drinking coconut.
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