Spiny lobster tail with coconut & mango pilaf

Spiny lobster tail with coconut & mango pilaf

Total: 56 Min. | Active: 50 Min.
Nutritional value / people: 469 kcal
, Fat: 23 g
, Carbohydrate: 53 g
, Protein: 17 g


4 people


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

Coconut & mango pilaf

1tbsp peanut oil
1 shallot, finely chopped
220g long grain rice (e.g. parboiled)
5dl vegetable bouillon
2dl coconut milk
½ mango (approx. 200 g), diced
1 red chilli, finely chopped
1tbsp chervil, finely chopped
salt and pepper to taste

Spiny lobster

2tbsp peanut oil
2 Fine Food Langustenschwänze (each approx. 450 g), halved lengthwise
¾tsp salt
a little pepper
2 garlic cloves, thinly sliced

To bake

1 lime, cut into wedges
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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.


Cooking rice

Cooking rice

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