Ingredients

  • 1 x 7-800g cooked lobster
For the Basil Mayo:
  • 60g basil leaves (2 packs)
  • 30g baby spinach leaves
  • 200ml olive oil
  • Salt
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 lime juice
For the Mango Salsa:
  • 1 ripe mango
  • 1 spring onion
  • 2 ripe plum tomatoes (seeded and diced)
  • 2 tbsp roasted red pepper (From a jar is no problem)
  • 1 lime juice and grated zest
  • 2 tbsp chopped coriander
  • Splash olive oil

 

To assemble:

  • 1 Pack wild rocket leaves
  • 8 baby brioche buns (sliders)
  • 1 bottle mango sweet chilli sauce (optional)

Method

For the basil mayo:

Blanch the basil leaves in boiling water for 10 seconds and then plunge into iced water.

Squeeze gently to remove as much water as possible and place into a liquidiser with the spinach leaves, oil and a pinch of salt.

Blend for 3 minutes, pour into a container and leave overnight, then strain through a muslin cloth.

Add the mustard to the yolks and slowly add the basil oil whilst whisking continuously. Add the lime juice and season with salt.

For the salsa:

Cut the mango into 5mm dice

Finely slice the spring onion

Cut the red pepper to the same size dice as the tomato.

Place all the ingredients together in a bowl and mix well, season but do not refrigerate.

For the lobster:

To assemble:

Warm the brioche buns in a dry pan

Place some rocket on the base, top with some salsa, then some lobster slices, then spoon some basil mayo on top. Finally drizzle with the mango sweet chilli sauce (optional) top with the brioche and BITE!

Ingredients

  • 1 x 7-800g cooked lobster
For the Basil Mayo:
  • 60g basil leaves (2 packs)
  • 30g baby spinach leaves
  • 200ml olive oil
  • Salt
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 lime juice
For the Mango Salsa:
  • 1 ripe mango
  • 1 spring onion
  • 2 ripe plum tomatoes (seeded and diced)
  • 2 tbsp roasted red pepper (From a jar is no problem)
  • 1 lime juice and grated zest
  • 2 tbsp chopped coriander
  • Splash olive oil

 

To assemble:

  • 1 Pack wild rocket leaves
  • 8 baby brioche buns (sliders)
  • 1 bottle mango sweet chilli sauce (optional)

Method

For the basil mayo:

Blanch the basil leaves in boiling water for 10 seconds and then plunge into iced water.

Squeeze gently to remove as much water as possible and place into a liquidiser with the spinach leaves, oil and a pinch of salt.

Blend for 3 minutes, pour into a container and leave overnight, then strain through a muslin cloth.

Add the mustard to the yolks and slowly add the basil oil whilst whisking continuously. Add the lime juice and season with salt.

For the salsa:

Cut the mango into 5mm dice

Finely slice the spring onion

Cut the red pepper to the same size dice as the tomato.

Place all the ingredients together in a bowl and mix well, season but do not refrigerate.

For the lobster:

To assemble:

Warm the brioche buns in a dry pan

Place some rocket on the base, top with some salsa, then some lobster slices, then spoon some basil mayo on top. Finally drizzle with the mango sweet chilli sauce (optional) top with the brioche and BITE!