Sugar Cane-Skewered Jerk Lobster with Mango and Pumpkin Salad Recipe | Food Network UK

Ingredients

• 4 medium spiny lobsters
• 2 x 15cm length of sugar cane, trimmed and cut into thick skewers
• 4 tablespoons olive oil
• 4 tablespoons jerk seasoning
• 3 mangoes, peeled and thinly sliced with a mandolin
• 2 fennel, trimmed, bulb thinly sliced
• 250gm pumpkin, peeled, seeds removed and thinly sliced with a mandolin
• 12 stems of shadow bennie, finely shredded (you can substitute with coriander)
• ½ fresh coconut, shell removed, flesh thinly sliced with a mandolin
• Handful rocket leaves, washed, stems removed
• 5 tablespoons pumpkin seed oil
• 2 limes, juiced
• 2 tablespoons maple syrup
• 4 tablespoons lightly-toasted pumpkin seeds
• Rock salt
• Freshly ground pepper