Lobster salad with avocado and mango | Marine Stewardship Council

Ingredients

• 2 MSC certified rock lobsters
• 2 ripe avocados
• 2 ripe mangoes
• Mixed baby lettuce leaves, or rocket- enough for 5
• 1 stem of lemongrass and 160ml grapeseed or safflower oil (to make lemongrass oil) or store-bought lemongrass oil
• 5g fennel seeds
• 1½ shallots, finely chopped
• ½ red chilli, deseeded and finely chopped
• 16ml balsamic vinegar
• Salt and pepper- to taste
• 20g basil leaves, very finely shredded