Lobster and mango salad with a beurre noisette
Lobster and mango salad with a beurre noisette is a home-style recipe made with Sugar, Moscatel Vinegar, and Rapeseed Oil.
Ingredients
- 2 tbsp
- 1 tbsp
- 2 tbsp
Method (preview)
- 1
For the orange zest salad, blanch the strips of zest in boiling water three times to remove the bitterness.
- 2
Drain the zest thoroughly and set aside on kitchen paper.
Remove the lobster meat from the shells, cut the tail in half and remove the claws.
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