Ilık ıstakoz ve mango salatası


·         1 lobster clamp
·         3 piece lobster tail
·         Three colour caviar
·         20 gr fresh asparagus
·         25 gr onion
·         14 mg olive oil
·         10 mg lemon juice
·         1 gr dill
·         3 gr salt
·         1 gr white paper powder
·         Aromatic garnish (onion, thyme, garlic, spring onion, celery)
                To cook the lobsters , bring a large pan of water to the boil and season it with salt, lemon zest, a bay leaf and black peppercorns. Boil the lobsters for approximately 7 minutes, until they change red colour . Remove and cool a little, then take it apart while the lobster is still warm. Twist off the head and claws. Remove the meat from the claws by cracking them . To remove the tail meat, cut down the middle of the inside shell with scissors and peel it back, pulling out the meat in one piece. Cut the tails in half and set aside.
To prepare mango salad Peel mangos and Chop up very fine add same fresh red chilly, honey, white balsamic vinegar, and olive oil mix the ingredients

To serve: take lobster slice on the central of the plate  put mango salad on the top of the lobster, use same salad and asparagus to decorate lobster  serve  imidietly