Preparation
Cook the lobster tails for 7 to 10 minutes in boiling water and then stop cooking in ice water.
Peel and cut into thin slices. Set aside.
Mix the avocado with a little cream, salt and lime juice.
Cut thin slices of mango and cut into discs the same size as the lobster slices and set aside.
Make a vinaigrette with passion fruit, virgin olive oil, salt and lime zest.
Arrange on the crispbread, starting with the avocado cream. Alternate slices of mango and lobster and drizzle with passion fruit vinaigrette.
Finish with coriander sprigs and fleur de sel.
Copyright recipe and photo : agenceyolk
With Sigdal, dare healthy excess!
