East-west hors d'oeuvres

8 servings

Ingredients

Quantity Ingredient
-Source: Australian Vogue Wine and Cookbook 1985

Directions

2 or 3 cooked, cleaned lobster tails (according to size) 3 mangoes 3 avocados curry mustard sauce: 3 teaspoons Dijon mustard 2 teaspoons indian curry powder 2 teaspoons red wine vinegar 6 tablespoons peanut oil garnish: 1 small tin truffles Slice lobster tails in medallions (you will need 2 medallions per person). Peel and slice mangoes and avocados in thin slices. To make mustard sauce: place mustard, curry powder and vinegar in a small bowl and beat with a whisk. Gradually whisk in oil, a few drops at a time, until sauce is thick.

To serve: arrange hors d'oeuvres on coloured plates. Place 2 medallions of lobster in centre of each plate and arrange al- ternating slices of mango and avocado as flower petals around medallions. Place a spoonful of mustard sauce on lobster and garnish with a few julienne of truffle. Francois and Ingrid Henry.

Bon-Appetit, Exec.Chef. Magnus Johansson From: Sherree Johansson : Date: 09-24-94

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