at Bay Bistro Restaurant
Two ripe mangoes, peeled and diced
One inch root ginger, peeled and grated
1/4 cup white wine vinegar
1/4 cup white sugar
1/4 cup white onion, diced
1 cup mango purée
One small bunch fresh mint, chopped
on a low heat for 40 minutes. Fold in the chopped mint.
1/4 cup of blackening or Cajun spice rub
2 ounces butter
spice. Heat butter in thick bottomed pan on high heat until butter is dark brown.
The butter must be very hot. Place the lobster, skin side down, in the pan.
Lower heat to medium and cook until lobster is done to your liking.
Turn lobster every two minutes while cooking.
base of plate and place
lobster tail in the middle.
Garnish with fresh basil.
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