Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1teaspoons fish sauce
- 2 avocados
- 2tablespoons small basil leaves (to serve)
- 1teaspoons ginger, finely grated
- 2 mangoes, cheeks removed
- 1/2 small red onion, finely sliced
- 1/4 cup lime juice
- 2 lobster tails, cooked
- 2teaspoons brown sugar
- 2packets gem lettuce, leaves separated
- 1 small red chilli, deseeded, finely sliced (optional)
Nutrition per serving
1450kJ / 348Cal
1450 Kilojoules or 348 Calories
17% of daily energy intake*
Protein
22.2grams
Fat
14.6grams
Carbs
29.0grams
Sugars
25.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat a chargrill pan topped with a piece of damp baking paper over high heat. Cook mango for 4 minutes or until grill marks show. Set aside.
Step 2 of 4
Combine lime juice and onion in a bowl and set aside to pickle for 5 minutes. Remove onion and set aside. Stir sugar, fish sauce, ginger and chilli, if using, into lime juice.
Step 3 of 4
Place lobster tails, underside up, on a tea towel-lined board. Using kitchen scissors, cut along sides of shell and peel. Thickly slice meat. Halve avocados, destone and slice. Cut criss-cross into mango and open out.
Step 4 of 4
Serve lettuce, lobster, avocado, mango and pickled onion drizzled with dressing and topped with basil.
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