Lamu Mango with Watamu Lobster


 Coastweek   Kenya

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Coastweek - - Mrs A.H. de V. of Mambrui writes:

"We used lobsters from Watamu (hence) the name of this recipe,
but any good lobster will do – it is the Lamu mango, after all, which
gives this dish its rich, piquant flavour and and its most attractive
golden and orange appearance.

"Remember to serve it well chilled in a suitably striking presentation
(image is always important !)


INGREDIENTS: (Serves 12) 

  • Three firm ripe Lamu mangoes

  • Four (large) 750 g. ‘live’ lobsters

  • One tablespoon good quality tomato ketchup

  • One tablespoon fresh lemon juice, or to taste

  • One third of a cup freshly made up mayonnaise (or, a good quality table variety)

  • One third of a cup plain yogurt

  • Two tablespoons cognac

  • One cup finely diced celery

  • Four whole chicory heads plus a dozen leaves for garnish

  • Three tablespoons chopped fresh spring onions

  • Two dozen whole spring onions for garnish



  1. Whisk together the mayonnaise, the yogurt, the cognac, the ketchup, the lemon juice and add salt and pepper to taste.

  2. Chill the sauce, covered.

  3. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for ten minutes.

  4. Transfer the lobsters to a bowl and let them cool until they can be handled.

  5. Crack the shells, remove the meat, and cut it into three centimetre pieces.

  6. Transfer the lobster meat to a large bowl and chill it, covered. (The lobster cocktail may be prepared up to this point one day in advance.)

  7. Halve the Lamu mangoes by cutting just to the sides of each pit and, using a three centimetre melon-ball cutter, scoop the flesh from the mango halves. (There should be about two cups.)

  8. To the lobster meat, add the mango balls, the celery, the whole chicory, trimmed and sliced thin crosswise, the chopped spring onions and the sauce and toss the mixture until it is combined.

  9. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with one of the chicory leaves and two of the whole spring onions.

  10. Important - Serve well chilled.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.






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