Lobster and mango mayonnaise

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Mango mayonnaise

    Ingredients

    • Frozen fruit purée 100% : Mango - 60 g
    • Frozen fruit purée 100% : Lemon - 5 g
    • Egg white - 25g
    • Peanut oil - 50g
    • Gellan

    Blend the mango puree with the lemon juice and the egg white. Mix. Add, while mixing, the oil. Thicken the mayonnaise with some xanthan. Season to taste and place in the refrigerator.

    In this step

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    Frozen fruit purées
    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  2. Lobster

    Ingredients

    • Carrot - 60g
    • Lobster (cooked)
    • Coconut (powder)
    • Shiso

    Spoon some carrot puree in the middle of a plate.
    Cut the lobster into slices and season with olive oil, pepper and coarse sea salt. Arrange on the carrot puree.
    Garnish with the mayonnaise, the shiso, some fresh grated coconut and some candied lemon diced.
     

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