4 cooked lobsters, halved lengthways
2 tbsp lime juice
Sea salt and cracked black pepper, to taste
Olive oil, to serve
3 firm, ripe mangoes, cut into 1 cm pieces
1 large red capsicum, deseeded, cut into 1 cm pieces
2 small cloves garlic, crushed
½ small red onion, finely chopped
1 cup chopped coriander leaves
- To clean lobsters, discard grey gills in the top of the head. Remove and discard the digestive tract (grey thread) running down the middle of the tail meat, and the yellowy-orange tomalley (liver).
- To make salsa, gently combine all ingredients in a medium bowl. Don’t over-mix as mangoes will become soft.
- Arrange lobster halves on serving plates. Drizzle evenly with juice. Season with salt and pepper.
- To serve, spoon salsa over lobster. Drizzle with olive oil.