Ingredients

• ½ orange
• zest removed and cut into very fine strips
• flesh segmented
• 250g/9oz mixed salad leaves (such as rocket
• frissée
• watercress
• nasturtium or dandelion)
• 2 tbsp sugar
• 1 tbsp Moscatel vinegar
• 2 tbsp rapeseed oil
• 1x 550g/1lb 4oz precooked lobster
• 100g/3½oz butter
• salt
• 1 lemon
• juice only
• 1 mango
• peeled
• stoned and sliced
• mustard cress
• to garnish

Directions

• For the orange zest salad
• blanch the strips of zest in boiling water three times to remove the bitterness. Drain the zest thoroughly and set aside on kitchen paper.
• Mix the salad leaves with the orange segments. Set aside.
• For the lobster and mango
• blanch the lobster in boiling salted water
• two minutes for the tails and three minutes for the claws.
• Remove the lobster meat from the shells
• cut the tail in half and remove the claws.
• In a pan
• warm the butter until foaming
• drop in the lobster and heat through
• basting all the time. Season
• to taste
• with salt and lemon juice.
• Remove the lobster from the pan and add the mango slices to the butter. Cook until the mango is soft and warm. Reserve the butter.
• For the orange zest salad
• place the zest in a small frying pan with the sugar. Heat until the sugar is caramelised and coats the zest. Set aside to cool slightly
• them mix with the vinegar and oil. Pour over the salad leaves and toss to coat.
• Place the dressed salad in the centre of serving plates with the lobster around the side and mango on top. Drizzle the butter over and garnish with mustard cress.