Monday, 7 April 2014

Baked Lobster with Mango Avocado Salsa














To butterfly lobster tail,
1. Using a sharp and sturdy kitchen knife, cut through the top of the shell but stop just before the bottom shell.
2. Press the shell until it cracks
3. Using your thumbs and fingers, gently pull the shell apart and loosen it from the meat
4. Gently pry the meat from the bottom shell, keeping it attached near the tail, and pull the meat upward so that it is partially on top of the shell halves.






Prepared lobster tail, ready for the oven



Season with dried chilli flakes, sea salt and butter and bake for about 20 minutes in a 200C oven



My wonderful sous chef...












My amazing dishwasher boy!







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