Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Coconut & mango pilaf
Spiny lobster
To bake
How it's done
Coconut & mango pilaf
Heat the oil in a pan, add the shallot, sauté, add the rice and cook for approx. 2 mins. Mix the stock with the coconut milk, pour into the pan, bring to the boil, then reduce the heat. Cover and simmer the rice over a low heat for approx. 20 mins. until all the liquid has been absorbed. Mix in the mango, chilli and chervil, season.
Spiny lobster
Heat the oil in a non-stick frying pan. Fry the lobster for approx. 1 min. on each side. Reduce the heat, add the garlic, cook for a further minute. Transfer the lobster to an ovenproof dish.
To bake
Approx. 6 mins. in the centre of an oven preheated to 180°C. Plate up the lobster with the coconut & mango pilaf, serve with the lime wedges.
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