INGREDIENTS:
12 ounces knuckle and claw Maine Lobster meat, blanched (2 minutes) and shocked
8 ounces mango, brunoise
2 ounces Bermuda onion, brunoise
1 ounce jalapeño, brunoise
3 tablespoons cilantro, chopped
1 tablespoon mint (chocolate mint if available)
2 ounces rice wine vinegar .
4 ounces coconut milk .
2 ounces lime juice
4 tablespoons honey (tangerine honey if available)
2 tablespoons olive oil
1 tablespoon avocado oil
1 ½ dozen oysters on the half shell
Hot sauce (Sriracha, Tabasco, etc.) to taste
Sea salt to taste
DIRECTIONS:
1. Combine the Maine Lobster, mango, onion, jalapeno and herbs in a stainless steel bowl and chill.
2. In another bowl, whisk together vinegar, lime, coconut milk, honey and hot sauce. Blend the oils, then whisk them into the liquid.
3. Pour this over the garnish and stir gently. Taste and adjust the seasoning. Chill at least 1 hour.
4. Spoon over raw oysters on the half shell, garnished with a spring of cilantro and a lime wedge.
