Lobster and mango mayonnaise

Savoury recipe
Peter Coucquyt

Peter Coucquyt

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


    • 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

    Frozen fruit purées
    Frozen fruit purées
  2. Lobster


    • 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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