Lobster with mango mint chutney


1 680-900g lobster, cooked, shelled, chilled and cut into 1.25cm chunks (about 225g lobster meat)
8 medium lettuce leaves, washed in clod water and drained
2 canned artichokes hearts
½ cup mango mint chutney (recipe follows)

Mango mint chutney ingredients:

3 tablespoons cider vinegar
½ small red onion, finely chopped
1 large orange, grated zest & juice
2 small lemons, grated zest & juice
2 teaspoons grated fresh ginger
1 stick cinnamon
½ cup raisins
2 cloves garlic
Pinch freshly grated nutmeg
Pinch ground coriander, toasted
3 large mangoes, peeled, pitted and cut into medium dice
1 ½ tablespoons light brown sugar, plus extra as needed
2 teaspoons chopped fresh mint


Divide the lettuce between 2 plates. Place an artichoke heart in the center of each plate and top with the lobster meat.
Prepare the chutney by combining all the ingredients except the mangoes in a medium saucepan. Add brown sugar and mint. Cook slowly over low heat, stirring occasionally until almost dry. Add mangoes & sugar. Add more vinegar or brown sugar to taste.
When the mangoes are heated through, remove from heat and let cool. Stir in chopped mint & garnish the lobster with it & serve.



skunk said...

i prefer my seafood as is, or only with soy sauce and lemon.

but that chutney does sound nice :P

3abeer said...

it's a terrific chutney to accompany the lobster ...
Very interesting combination of flavors ..tropical.

try it

mango is an excellent source of antioxidants