Lobster larb & green mango lettuce cups


Preparation time
30 min

Cooking time
30 min


2 x 800gm Lobster, whole cooked
3tbsp uncooked jasmine rice
2 limes, juiced
6 spring onion, sliced into rings
1 bunch coriander, leaves only
5 sprigs of fresh mint, leaves only
100gm raw snow peas, finely sliced
1 green mango finely sliced
1 red chilli, finely diced
2tbsp fish sauce
1tbsp lobster oil (or olive oil)
1 baby cos lettuce

Lobster larb & green mango lettuce cups

To prepare the larb, pan fry raw rice until it is fragrant. Remove from heat before it colours. Grind into a fine powder in a food processor or mortar and pestle.

Combine green mango, snow peas, coriander, rice powder, mint, spring onion, chilli, fish sauce, lobster oil and lime juice in a large bowl. Stir to combine well.

Hold the lobster head firmly in one hand and the tail in another and twist to separate.

Using sharp scissors or a small knife cut along both sides of the underside of the tail to remove the membrane. Gently lift out the tail meat. Chop the meat into small pieces and refrigerate. Pick the meat from the head, claws and legs and add to tail meat.

Add ¾ of the lobster meat to the salad mix. Divide between cos lettuce cups and top with remaining ¼ of lobster.

If you are using 1 lobster the salad ingredients and dressing can be divided by 2.