Crumbed lobster medallions with mango and chili coleslaw

Two years ago, we had the good fortune to spend 6 months cruising around the Eastern Caribbeans. From the Grenadines to the Bahamas, thru the French islands of Martinique, Guadeloupe and St Barth, the yacht mecca of Antigua, luxurious Mustique…the sailing was brilliant and the food even better!

One of our favourite islands was Dominica, not only for its lush and green interior, but also for its happy and friendly people. While anchored in Prince Rupert Bay, the boat boys would come around everyday offering fresh fruits and vegetables, as well as live lobsters which they would sell for a few dollars. These became our standard fare, I cooked them in many different ways: grilled, boiled, in curries, in salads, and crumbed as in the following recipe. Lobster, mango, chili and lime…the tropics on a plate!

*this recipe is also very good with fish fillets, if lobster is unavailable. Use firm white fish like mahi-mahi or cod.

Crumbed lobster medallions with mango and chili coleslaw


Serves 4


1 mango peeled, seeded and chopped

1 red shallot

½ cucumber

1 tsp red chili chopped

½ head of cabbage, shredded

A handful of basil leaves

¼ cup sweet chili sauce

1 tbsp fish sauce

Juice of 2 limes

2 lobster tails, shelled and cut into medallions

2 eggs beaten

1 cup fine breadcrumbs


  1. Mix the first 5 ingredients in a large bowl
  2. Whisk together sweet chili sauce, fish sauce and lime juice. Add to the salad, mix well, leave at room temperature for 1 hour.
  3. Place the beaten eggs and the breadcrumbs in separate bowls.
  4. When the salad is ready, dip each lobster medallion in eggs first, then roll in the breadcrumbs until all covered.
  5. In a skillet, heat 2 tbsp of olive oil over medium heat. Pan fry the lobster pieces until golden brown, about 3 mn on each side.
  6. Serve immediately with the coleslaw, sprinkled with basil leaves, curried mayonnaise on the side (mayo with a pinch of curry powder!) and fresh bread.
  7. Enjoy!


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