Aussie recipe:
Lobster and Mango Salad with Dill Vinaigrette

Ingredients

• Meat of 2 cooked lobster tails
• 2 mangoes peeled and sliced
• 3 medium sized carrots, peeled and cut into thin straws (julienned)
• 500g snow peas, blanched for 1 minute and cooled
• 2 punnets cherry tomatoes, washed
• 1 ripe sweet honey dew melon, peeled, quartered and cut into slices
• salt and pepper to taste

Dill Vinaigrette

• 2tbspns white wine vinegar
• 2 tbspns dill chopped
• 2 tbspns vegetable oil
• half tspn sugar
• salt and pepper to taste

Put all ingredients into a glass jar with lid and shake well. Season to taste.

To Make Salad
Remove lobster from shell and slice into medallions and set aside.
In a large bowl gently combine mango, tomato, melon, carrot and snow peas and pour over some of the vinaigrette. Rest in fridge for 30 minutes.
On a large white plate gently make a mound in the middle of the plate of the salad mix, arrange lobster medallions on top and serve.
Be as creative as you want here, maybe you could make a base of crisp assorted lettuce leaves, or toss through a handful of picked coriander leaves, a squirt of lemon or limejuice perhaps.

Wines to sip with Lobster
Champagne with its yeasty characters and fine mousse is always a treat. However, elegant Australian chardonnays, both wooded and unwooded are grouse, as well.
Crisp, aromatic sauvignon blancs and semillon sauvignon blancs go well with the spiciness of lobsters cooked Asian-style, with chili and other zesty ingredients.