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- Crustaceans / seafood
- Spiny lobster tail with coconut & mango pilaf
Spiny lobster tail with coconut & mango pilaf
Nutrition facts per serving:
- Energy in kcal about 469
- Fat about 23g
- Carbohydrates about 53g
- Protein about 17g
This is needed
This is needed
for 4 people
Coconut & mango pilaf
- 1 tbsp peanut oil
- 1 shallot, finely chopped
- 5 dl vegetable bouillon
- 220 g long grain rice (e.g. parboiled)
- 2 dl coconut milk
- 0.5 mangoes (approx. 200 g), diced
- 1 tbsp chervil, finely chopped
- 1 red chilli, finely chopped
- salt and pepper to taste
Spiny lobster
- 2 lobster tails, halved lengthwise
- 2 tbsp peanut oil
- 0.75 tsp salt
- a little pepper
- 2 garlic clove, sliced
To bake
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- 1 lime, cut into wedges
And that's how it's done
And that's how it's done
Coconut & mango pilaf
Heat the oil in a pan, add the shallot, sauté, add the rice and cook for approx. 2 mins. Mix the stock with the coconut milk, pour into the pan, bring to the boil, then reduce the heat. Cover and simmer the rice over a low heat for approx. 20 mins. until all the liquid has been absorbed. Mix in the mango, chilli and chervil, season.
Spiny lobster
Heat the oil in a non-stick frying pan. Fry the lobster for approx. 1 min. on each side. Reduce the heat, add the garlic, cook for a further minute. Transfer the lobster to an ovenproof dish.
To bake
Approx. 6 mins. in the centre of an oven preheated to 180°C. Plate up the lobster with the coconut & mango pilaf, serve with the lime wedges.
