Chef Clive Whent At Bay Bistro 2017-12-18 19:56:42
Mango Chutney: Two ripe mangoes, peeled and diced One-inch root ginger, peeled and grated 1/4 cup white wine vinegar 1/4 cup white sugar 1/4 cup white onion, diced 1 cup mango purée One small bunch fresh mint, chopped Mix first six ingredients in a thick bottomed pan and simmer on a low heat for 40 minutes. Fold in the chopped mint. Lobster: One eight ounce lobster tail (per person) 1/4 cup of blackening or Cajun spice rub 2 ounces butter Cut the lobster tail in half and remove from shell. Coat in blackening or Cajun spice. Heat butter in thick bottomed pan on high heat until butter is dark brown. The butter must be very hot. Place the lobster, skin side down, in the pan. Lower heat to medium and cook until lobster is done to your liking. Turn lobster every two minutes while cooking. To assemble, place selection of grilled vegetables in a pre-baked puff pastry tart, top with lobster, mango chutney and garnish with fresh basil. Enjoy!
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