Sophia Lindop is one of the busiest people I know. Cooking like a demon as she has for the last two years and more for her 4 cookery books. Her own cook, stylist, photographer, writer, editor and and and..
Mango, fennel & braaied lobster salad
4 large lobster tails (in the shells)
50 g butter, melted
juice of half a lemon
2 ripe mangoes, peeled and cut into thin slices
1 fennel bulb, shaved
125 ml mayonnaise
Make a cut in the bottom side of the shell of the lobster tails using a serrated knife. Braai the tails on a medium to hot fire, turning regularly and basting the opened side with the butter. As soon as the flesh turns opaque, the tails are ready. Remove from the heat and allow to cool.
To assemble the salad, break the lobster tails open and remove the entrails. Keep the tails whole and intact. Serve a tail per person, with mango slices, shaved fennel and 2 tablespoonfuls of mayonnaise. If desired, more mayonnaise can be used. Top with pomegranate arils and some fennel leaves.
Serve at room temperature as a refreshing starter.
Chef’s note: Lobster doesn’t take long to cook. When removed from the heat as soon as it is done, lobster meat is a real treat…however, when overcooked, it can be rubbery and less pleasant.
Michael’s wine recommendation – CLICK HERE
Sophia Lindop is a well known Cape Town Chef, Caterer, Cookery teacher, Food Writer, Food Stylist and Photographer. Having performed the feat of publishing four cook books in two years, Sophia has forged ahead and is currently researching a fifth book which will be published next year.
This recipe is extracted from braai & potjie, flavours & traditions, launched in Cape Town about a month ago.
Sophia’s books are available from book shops. Click here if you would like to visit her website and buy her books online.