Vanuatu Lobster, Mango and Avocado Salad with Chilli Beurre Blanc

With a French inspired sauce, tropical fruit and bountiful seafood, I think it's the essence of Vanuatu's cultural melting pot. (Makes 1 large platter)

Beurre Blanc

Juice from 2 limes

1 mild green chilli, sliced

1/2 red chilli, sliced

4 tablespoons butter, softened

Black pepper

Remove flesh from lobster tails. Clean and slice into medallions approx. 2cm wide. Refrigerate until required. 

Reduce lime juice over heat until it's quite syrupy, and about 1 tablespoon remains. 

Add chillies and 1 tablespoon of butter. Whisk to incorporate butter. 

Gradually add remaining butter, whisking well after each addition. 

Finish sauce with a grinding of black pepper. 

Arrange lobster, mango and avocado decoratively on a large platter. 

Drizzle with chilli beurre blanc.