Lobster with Papaya Salad
Ingredients
- Ingredients
- 2 lobsters 500 g (about 1 pound)
- 3 Tbsps Peanut oil
- salt
- freshly ground peppers
- 50 grams ginger
- 1 green Papaya (500 g)
- Bell pepper (1/2 red and 1/2 yellow)
- 1 scallion
- 2 Red chili peppers
- 2 green chili peppers
- 2 Tbsps roasted Shelled peanut
- 1 garlic clove
- 3 Tbsps Oyster sauce
- juice of Limes
- 2 sprigs cilantro
Preparation steps
For the lobster: Cook lobsters for about 1 min. each in boiling water. Remove to cool. Keep cooking water for later step. Cut both lobster tails in half.
Sprinkle the lobster halves with a little peanut oil and season with salt and pepper. Peel ginger and cut into slices. Heat 1 tablespoon of peanut oil in a pan and add the lobster tails and half the ginger slices and cook for about 4 minutes. Bring cooking water to a boil and cook the lobster claws for about 8 minutes.
For the salad: Peel the papaya, cut in half, remove seeds and slice finely with a vegetable slicer.
Rinse peppers and peel with a vegetable peeler. Remove seeds and cut into thin strips. Rinse and cut scallion into rings. Cut chiles lengthwise, remove seeds and cut into thin strips. Cut remaining ginger into thin strips.
Coarsely chop peanuts. Peel garlic and finely crush with a little salt in a salad bowl.
Place papaya, peppers, scallions, chiles, ginger and peanuts in the prepared salad bowl and mix together. Sprinkle with oyster sauce and lime juice to taste.
Rinse the cilantro, shake dry and mix the leaves with the salad. Arrange the salad on plates.
Break the lobster claws and heat in the pan with the remaining peanut oil. Cook on both sides for about 3 minutes. Top each salad with half a lobster tail and one lobster claw.
