Azul Blue Hotel + Spa is a gourmet inclusive resort, which means the food really stands out. Bring some of the flavors of the Caribbean home this summer with this light and delicious recipe.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup diced mango
- 3/4 cup diced tomato
- 2 lobster tails
- 2 Tablespoons cilantro
- 4 ruccola leaves
- 1/2 seedless lime
- 1/2 teaspoon of white truffle oil
- Salt and pepper
- thyme
- rosemary
Preparation:
Lobster Preparation
Season the boiling water with aromatic herbs (thyme, rosemary, etc) and lime juice. Place the lobster tails in the water and let them absorb the herb flavors (8-10 min). Remove the tails from the water and refresh them in ice water. Once they have cooled, remove them from their shells. Note: Skewer the lobster lengthwise with bamboo to avoid the tails from curling.
Season the boiling water with aromatic herbs (thyme, rosemary, etc) and lime juice. Place the lobster tails in the water and let them absorb the herb flavors (8-10 min). Remove the tails from the water and refresh them in ice water. Once they have cooled, remove them from their shells. Note: Skewer the lobster lengthwise with bamboo to avoid the tails from curling.
Ceviche Recipe
Dice the mango into small cubes. Clean the tomato and take out the seeds. Chop the cilantro. Mix all in lime juice with salt and pepper.
Ruccola Decoration
Wash the ruccola and dry it, lightly seasoned in white truffle oil. Place the mango cevice on plate like a kettledrum, with the sliced lobster on the front. Decorate with the ruccola.
