Serves 2

INGREDIENTS

1 lobster (small to medium)

3 or 4 sprigs of thyme

3 bay leaves

Juice of one lemon

2 tbsp salt

1 ripe mango, peeled and thinly sliced

2 large firm potatoes

Olive oil

2 tbsp basil leaves finely chopped

Mixed salad leaves

Sprigs of dill to garnish

Mango Coulis

2 ripe mangoes

3 tbsp fresh lime juice

2 to 3 tbsp olive oil

Salt to taste

METHOD

Lobster

Prepare pot of boiling water and add 2 tbsp of salt, thyme, bay leaves and juice of one lemon. Pop in lobster headfirst and cook until its shell turns bright red and the tail curls. Cooking time for whole lobster is approximately 3–4 minutes per pound of lobster. Remove from boiling water and immediately soak in iced water to stop the cooking process. To remove meat from shell, twist the tail off the body, uncurl the tail and snap off tail flippers. Stick two fingers in tail opening and push. The whole piece of meat should pop out the other end. Slice the meat.

Potato Slices

Preheat oven to 180°C. Peel potatoes and boil for approximately half hour. Remove from water and allow to cool. Then thinly slice lengthways. Prepare a baking tray lightly brushed with olive oil. Place the potato slices and lightly brush top with olive oil and sprinkle with very finely chopped basil leaves. Bake for approximately 10 minutes. Turn over the potato slices and bake for another 5 minutes.

Mango Coulis

Peel two mangoes and cut flesh into small pieces. Combine mango, lime juice and olive oil in blender. Blend until smooth. Season with salt.

To serve: start the stack with potato slice on bottom, then slice of mango, salad leaves and slice of lobster. Repeat twice more and spoon over with mango coulis. Top with potato slice. Garnish top with sprig of dill. Decorate plate with drops of mango coulis.