Half lobster tails with spicy lime dip
Half lobster tails with spicy lime dip of harissa, coconut milk, coriander and crème fraîche
Peel the mango and cut the flesh into cubes. Slice half of the coriander and mix with the mango. Slice the rest of the coriander.
Grate the green skin of the lime and press out one half. Cut the other half into pieces.
Mix the lime zest and juice with the harissa, coconut milk, crème fraîche and chopped coriander to a dip. Season with pepper and salt.
Halve the lobster tails by cutting the armor lengthways with a large, sharp knife.
Heat the grill pan and grill the halved lobster tails for approx. 1½ minutes per side until done. If the lobster meat is no longer translucent, it is done.
Divide the lettuce melange and mango over 4 plates and put ½ lobster tail. Serve with the dip and a lime wedge. Yummy! .
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