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Sugar Cane-Skewered Jerk Lobster with Mango and Pumpkin Salad
FOOD NETWORK UK16Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 spiny lobsters (medium)
- 2 sugar cane (x 15cm length of, trimmed and cut into thick skewers)
- 4 Tbsp. olive oil
- 4 Tbsp. jerk seasoning
- 3 mangoes (peeled and thinly sliced with a mandolin)
- 2 fennel (trimmed, bulb thinly sliced)
- 250 pumpkin (gm, peeled, seeds removed and thinly sliced with a mandolin)
- 12 stems coriander (shadow bennie, finely shredded, you can substitute with)
- 1/2 coconut (fresh, shell removed, flesh thinly sliced with a mandolin)
- rocket leaves (Handful, washed, stems removed)
- 5 Tbsp. oil (pumpkin seed)
- 2 limes (juiced)
- 2 Tbsp. maple syrup
- 4 Tbsp. seeds (lightly-toasted pumpkin)
- rock salt
- freshly ground pepper
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