Lobster and mango mayonnaiseSavoury recipe
- Frozen fruit purée 100% : Mango - 60 g
- Frozen fruit purée 100% : Lemon - 5 g
- Egg white - 25g
- Peanut oil - 50g
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
- Carrot - 60g
- Lobster (cooked)
- Coconut (powder)
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.