WA rock lobster with avocado & mango salad

Method

(This recipe was created by Matt Moran for the Shore Leave Festival. Serves 4)

If the lobster is live, put it in the freezer for 1 hour to put it to sleep.

Bring a large saucepan of salted water to boil over high heat. Move the lobster straight from the freezer to the boiling water and cook for 20-22 mins. Once cooked, remove from the boiling water and place straight into iced water.

While the lobster is cooling, using a sharp knife peel and de-seed the avocado. Cut into 1cm even pieces and place into a large bowl. Cut the mango into cheeks and use a large serving spoon to scoop out the flesh from the skin,  dice into 1cm pieces and add to the avocado.

Once the lobster is chilled, remove the head and discard. Using a sharp knife, cut through the back of the tail lengthwise down the middle to split the tail into two pieces. Remove the meat from the tail and place the two tail shells aside. Remove the intestinal vein and discard.

Cut the tail meat into 2-3cm even pieces and place into the bowl with the avocado and mango. Add the chilli, lime juice and zest, chopped chives, and olive oil. Lightly toss the salad together, being careful not to mash the avocado and mango.

Tear the mint leaves in half, keeping a few baby leaves for garnish. Place the torn leaves through the salad and season to taste with salt and pepper.

Place the lobster tail shells onto a serving plate and place the salad into the shells. Garnish with baby mint leaves, sliced radishes and lime wedge.