Lobster Mango Rolls

There are times, like yesterday, when not knowing what to do, we could actually come up with a real winner. A bit ago we bought two lobster tails (on sale) for a special occasion. We also had a couple of croissants in the freezer. When the plaintive cry comes up “what’s for lunch”, we came up with this one.

 

  • 2 lobster tails (should actually be 3 to make a really good sandwich)
  • 2 croissants
  • 1 stick celery
  • mayo
  • 1 mango
  • pinch of paprika
  • 1 tbsp. freshly squeezed lime juice

Cook the tails in salted water for 10 minutes and immediately cool down with cold water to prevent further cooking. Crack shells, remove the meat and coarsely chop. Set aside.

In a bowl, slice crosshatch pattern in each half of the mango and remove small cubes to bowl. Peel and thinly slice celery. Add lots of mayo (not salad dressing), a pinch of paprika and the lobster meat. Stir to mix well.

In a frypan, melt a tablespoon (or more) of butter, place the croissants inĀ  for about 1 minute, turn over and again, cook for a minute. (This is for the outside of croissants, not open face).

Open up the bun and fill with the lobster mixture. Pour a glass of wine or beer, take a bite and roll your eyes to heaven and say, thank you!.

These, my friends, are delightful.

 

* we also thought that halved seedless grapes would be just as awesome.

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