Pan-fried lobster tails with mango salsa
Lobster tails brushed with chilli, ginger and lime butter, served with a mango and mint salsa and lemon aïoli. It takes 25 minutes and serves four, which suits a warm late-spring weeknight.
Ingredients
- Salsa
- 1 x 420g tin of mango, drained and cubed Checkers
- 1 small red onion, cubed Checkers
- juice of 1 lime Checkers
- 15ml (1 tbsp) fresh mint, finely chopped Checkers
- 15ml (1 tbsp) fresh coriander, finely chopped Checkers
- ½ small, fresh red chilli, seeded and finely chopped Checkers
- 30ml (2 tbsp) olive/avocado oil Checkers
- salt and cracked black pepper, to serve
- Lemon aïoli
- 160ml good-quality mayonnaise Checkers
- zest and juice of ½ a lemon Checkers
- salt and ground white pepper, to taste
- 120g butter Checkers
- 5ml (1 tsp) lime zest, finely grated Checkers
- 1 small, fresh chilli, seeded and finely chopped Checkers
- 2cm piece of fresh ginger, grated Checkers
- 8 lobster tails in their shells, cleaned Checkers
- lemon wedges, to serve Checkers
Method
- Mix the drained mango, red onion, lime juice, mint, coriander, chilli, oil, salt and pepper in a bowl. Chill until needed.
- Stir the mayonnaise with the lemon zest and juice, then season with salt and white pepper. Refrigerate.
- Melt the butter in a small pot and add the lime zest, chilli and ginger. Stir for about 2 minutes until soft.
- Snip open the thin shell on the underside of each tail, then rinse under cold water.
- Brush the tails all over with the spiced butter.
- Fry the tails in batches in a hot, oiled pan until cooked through and the shells turn pink.
- Plate the lobster with salsa and a spoonful of aïoli on top, with lemon wedges on the side.