Norwegian lobster with tropical ragout





4 large lobsters, or 8 medium sized
5 radishes
1/2 red onion
1/2 mango
1 spring onion
1 tbs butter
10 g ginger
The rind and juice from 1/2 lime
Salt and pepper

Remove the carapace, except for the tail. Fry in a red-hot pan with the back down. Sprinkle with salt and pepper.

Finely chop all the vegetables and blanch in butter. Add lime juice and rind. Season with salt and pepper.

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