Lobster with crispy tofu and mango and lime dressing

The fishmonger told me last week that it seems like the lobsters are late this summer. He thought it might be due to the fact that the weather hasn’t been great at the start of the summer but this week has been wonderful. This might be why the lobsters have come out and I got so excited seeing this seasons first catch I had to buy one.




Before I moved to Kent I have to admit I never used to eat lobster, I always preferred langoustines. They might be more plentiful where I come from and they are loaded with flavour. I can’t buy them here but when lobster is in season there are so many of them I had to try one. These lobsters are so fresh and so delicious I suddenly have a lobster craving. I will get my fill of langoustines when I go home to Sweden next time and stick to the lobster here.


I had gone there to get some smoked mackerel for lunch but I didn’t even remember that when I set my eyes on that lobster! I went home with a big smile and no plan at all what to make. The lobster was cooked, I thought about pasta or a salad and settled for a salad in the end.


The first thing I did was to grab some vegetables in the garden. I found the last of the chive flowers, they are so pretty and they have a really nice and mild chive flavour.




The broadbeans are just ready,I got some lettuce, herbs and radishes. Sadly the radishes had been gotten to before us and I had to throw them away but the other vegetables are lovely right now.


I started by taking the lobster out of the shell. I put the shells in the freezer for a lobster bisque later.




Avocado and broad bean salsa

preparation time 10 minutes

cooking time 4 minutes 

serves 2


  • 1 dl or 1/2 cup broadbeans
  • 1/2 avocado
  • juice of 1/4 lemon
  • 1 tbsp chopped chive

Take the broadbeans out of the shells and steam them for about 4 minutes. After that it is easy to remove the inner husk. Cube the avocado and mix with the broadbeans, chive and lemon juice. I used this as the base.


Mango and lime dressing

preparation time 5 minutes 

cooking time 0 minutes 

serves 4


  • 1 ripe mango
  • 1 lime
  • 1 small pinch of salt
  • 1 small dash of extra virgin olive oil

Cut the mango from the stone and peel it. Cut it it in to pieces, save a few slices for decoration and place in a blender and blend until smooth. Add the lime juice, salt and olive oil, taste and set aside until you are ready to plate up.


Crispy tofu 

preparation time 5 minutes 

cooking time 8 minutes

serves 2


  • 6 rectangular chunks of firm tofu
  • 1 dl or 1/2 cup of corn flour/starch
  • 1 tsp salt
  • oil for frying

Place the oil in a pan and heat it up. Mix the corn flour with the salt, you can use less salt if you want to but you need to use some to give the tofu flavour. Place the tofu in the hot oil and let fry for two minutes per side.




I plated the salad and served it with some extra mango and lime dressing on the side.




I am bringing the seasons first lobster to Angie’s always so much fun Fiesta Friday, the best foodie party around.

This week she is joined by two great co hosts, Michelle Giraffes can Bake and Juju Cooking with a Juju. They are both very talented and please have a look over at their blogs and if you are like me, you will wish you were there when they cook or bake to have a taste!











24 Responses to “Lobster with crispy tofu and mango and lime dressing”
  1. Such beautiful images 🙂

  2. Petra thats absolutley gorgeous and delicious. I love lobster, and what a great way to enjoy!!

  3. Every thing looks scrumptious even the tofu (probably because you fried it) Now lobster that’s a different matter and with that dressing – yum! We are growing some of the same things even in my small garden. Love your presentation as always and Happy FF 🙂

    • petra08 says:

      hi Juju
      ha ha there is always a slight tofu “resistance” until I fry it! It gives the tofu texture and makes it a little bit more interesting 🙂 It is lovely to grow vegetables, pick them and cook/eat them straight away isn’t it?! Glad you like it! Happy FF and thanks for co hosting! 🙂

  4. all i can say is wow this looks amazing x

  5. Loretta says:

    Lobster is my absolute favorite and you’ve done such a wonderful presentation with your produce and lobster. Gorgeous as always Petra.

  6. chefjulianna says:

    OK Petra! I took one look at the photo and thought “Oh my God, that looks amazing”. Then I opened it up and found out it was yours! “Of course, that is Petra”, I thought! Huh! I am getting so good at figuring out whose post is whose! Anyway, this looks so tempting! I wish I had a big plate this very moment!

    • petra08 says:

      hi Julianna
      You are so lovely. 🙂 I am so glad you like it. I sometimes think I recognise some posts as well! It is funny how you can find friends and co bloggers with such similar taste! I love FF and have meet so many lovely people. I just realised I forgot to have lunch and wish I had a plate of lobster too right now 🙂 x

  7. The photos are great and such delicious food too! I love lobster, avocado and mango so this all sounds heavenly to me!

  8. What a beautiful tribute to summer. This dish is beautiful and light with such crisp and rich flavors. Looks amazing Petra!

  9. I’ve never actually eaten lobster before, your dish looks absolutely delicious though! I think would definitely enjoy this 😀
    Thanks for sharing it with us at Fiesta Friday!

    • petra08 says:

      hi Michelle
      Lobster is so easy to get here by the sea but I am sure prawns would work as well. It was a nice and very summery salad 🙂
      Happy Fiesta Friday!

  10. Corina says:

    It looks beautiful. I love lobster but haven’t eaten it for a long time.

  11. wheelie38 says:

    I love lobster and I’ve got Tofu in the house so this recipe looks appealing lol 😀 I’ve pinned!

    • petra08 says:

      hi Richard
      Thank you for the pin! Lobster and tofu is a great combo for a super light meal but just add rice for something more substantial! 🙂

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