Name: Lobster with Asian-style slaw
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 cooked large lobsters (2.5kg); 1 mango (300g), sliced thinly; 1 green mango (350g), grated finely; 1/2 cup loosely packed fresh thai basil leaves; 1/2 cup loosely packed fresh coriander leaves; 1/2 cup loosely packed fresh mint leaves; 1 cup (80g) finely shredded red cabbage; 1 cup (80g) finely shredded wombok; 3/4 cup (225g) mayonnaise; 1/4 cup (60ml) coconut cream; 2 teaspoon finely grated lime rind; 2 tablespoon lime juice; 2 tablespoon mirin; 1 teaspoon wasabi paste

Lobster with Asian-style slaw

The key to making a success of the meal on a big day is all about planning and preparation. If you’re not already a list-maker, become one; having a list will make everything seem so much easier. The special meals, like this wonderful lobster dish, will come together nicely.

Serves 8

Cook

45M

Ingredients

2 cooked large lobsters (2.5kg)

1 mango (300g), sliced thinly

1 green mango (350g), grated finely

1/2 cup loosely packed fresh thai basil leaves

1/2 cup loosely packed fresh coriander leaves

1/2 cup loosely packed fresh mint leaves

1 cup (80g) finely shredded red cabbage

1 cup (80g) finely shredded wombok

3/4 cup (225g) mayonnaise

1/4 cup (60ml) coconut cream

2 teaspoon finely grated lime rind

2 tablespoon lime juice

2 tablespoon mirin

1 teaspoon wasabi paste

Method

Make wasabi and coconut dressing.

Remove head from lobster; using kitchen scissors cut away shell, remove flesh. Slice lobster thickly crossways. Combine in medium bowl with two-thirds of the dressing.

Combine mango and remaining ingredients in medium bowl, season to taste. Divide lobster and slaw between serving plates; serve drizzled with remaining dressing. wasabi and coconut dressing Whisk ingredients in small bowl; season to taste.

Green papaya can be used instead of green mango. Both are available from Asian greengrocers and some larger supermarkets. Thai basil is available from Asian greengrocers and most major supermarkets; you can use regular basil if thai basil is not available.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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