Ingredients

Steps

• Blanch orange zest strips in boiling water three times and drain.
• Mix salad leaves with orange segments and set aside.
• Blanch lobster in boiling salted water for 2 minutes for tails and 3 minutes for claws.
• Remove lobster meat from shells and halve the tails.
• Heat butter until foaming and baste lobster meat with salt and lemon juice.
• Cook mango slices in the butter until soft and reserve the butter.
• Caramelize zest with sugar in a pan, then mix with vinegar and oil.
• Toss salad with dressing and arrange with lobster, mango, butter, and cress.