Ingredients
-
2 lobstersaround 375g
-
40g mangetout
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8 green asparagus spears
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50g celery
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¼ of a mango
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30g pineapple
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3 tbsp olive oil
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1 tbsp white balsamic vinegar
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salt
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pepper
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piment d‘ espeletteFrench red chili pepper powder
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a few dill sprigs
Directions
Impress your guests with this easy-to-prepare gourmet lobster and green vegetables recipe – cooked gently in the Combi Steam Oven.
Ingredients
| 2 lobsters | |
| 40g mangetout | |
| 8 green asparagus spears | |
| 50g celery | |
| ¼ of a mango | |
| 30g pineapple | |
| 3 tbsp olive oil | |
| 1 tbsp white balsamic vinegar | |
| salt | |
| pepper | |
| piment d‘ espelette | |
| a few dill sprigs |
Steps
|
1
|
Place the lobsters on the glass tray and select Steam mode 1 for 30 minutes. Leave the lobsters to cool for 15 minutes then deshell the body and claws. Set aside. |
|
2
|
Trim the asparagus and rinse the mangetouts. Cut the celery into bite-size chunks. Place on the glassy tray and season with salt and pepper. Select Steam mode 1 for 10 minutes. |
|
3
|
Meanwhile chop the pineapple into cubes and the mango into strips. Prepare a dressing with olive oil and white balsamic vinegar, season with salt. Add a little red chili pepper to taste. |
|
4
|
Cut the lobster body into pieces. |
|
5
|
Plate the fruits and vegetables. Add the lobster and claws. Drizzle with the dressing. Finish with a few dill sprigs. Serve immediately. |
