Directions:
- Boil lobster in water for 7 minutes and refresh.
- Peel the mango.
- Roast * and peel the pepper.
- Dice the mango and the red bell pepper in small pieces.
- Julienne the papaya.
- Peel and chop the shallots.
- Place the diced mango and red pepper in a bowl. Squeeze two limes and add olive oil and julienne of papaya.
- Cut lobster in half, remove the meat and clean shell.
- Cut the lobster meat in big pieces and add to the papaya salad. Season with salt and cayenne pepper. Garnish lobster shell with papaya salad.
- Sommelier Selection: E. Guigal Condrieu '96, Rhône, is a mineral wine with a peach and apricot aroma that goes perfectly with the fresh lobster salad.
- *Roasting the bell pepper - drizzle a cookie sheet with olive oil - place in a 375 - 400 degree oven. Shake it up half way, as to loosen the bell pepper, so that it does not adhere to the bottom of the pan.
- Roasted implies that it's gonna look BLACK at some parts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.9 Kcal (1097 kJ) | ||
| Calories from fat | 30.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 5% | |
|---|---|---|---|
| Cholesterol | 431.96mg | 144% | |
| Sodium | 1438.73mg | 60% | |
| Potassium | 680.25mg | 14% | |
| Protein | 57.82g | 116% | |
| Calcium | 285.7mg | 29% | |
| Amount Per 100 g | |||
| Calories | 77 Kcal (322 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 5% | |
|---|---|---|---|
| Cholesterol | 127mg | 144% | |
| Sodium | 423mg | 60% | |
| Potassium | 200mg | 14% | |
| Protein | 17g | 116% | |
| Calcium | 84mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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