Serves 4


12 lobster tails

Some butter


Mango-papaya salsa

1 papaya

1 mango

4 tomatoes

Juice of one lime

Juice of one orange

Salt, sugar, cayenne pepper

3 spring onions

6 sugar snap peas, cut into cubes

4tbsp olive oil


Pull the lobster flesh from the shells and clean, season with salt and fry in oil and butter. Peel, core and dice the mango and papaya. Blanch the tomatoes in boiling water, then plunge into iced water and peel, remove seeds and dice the tomatoes. Put salt on the skins and seeds of the tomatoes, let rest for 10 minutes and then pass through a sieve. Season the mango, papaya and tomatoes with salt, sugar and cayenne pepper. Add the squeezed lime, orange and tomato juice as well as the olive oil. Finely chop the spring onions. Sauté the sugar snap peas, season and add to the salsa. Add seasoning to taste.