Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month October 2018

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In October 2018 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:

Atlantic lobster . mango . coriander salsa

Ingredients to serve 6 persons:

3 cooked lobsters, 600 g each
2 mangos
2 shallots
1 small red bell pepper
1 bundle of coriander
olive oil
white balsamic vinegar
2 red chili peppers, spicy
6 scallions
500 g tomatoes
1 lime

Peel the mangos and cut them into small cubes. Chop both shallots finely. Chop some of the coriander finely as well. Dice the pepper finely. Deseed one of the chili peppers and dice it finely too. Mix some white balsamic vinegar, olive oil and salt together to make a dressing. Mix all of the ingredients together to make a salad and allow to marinade for around 30 minutes.

Separate the lobster tails from the breastplates by twisting them and cut them open using a pair of kitchen scissors along their length. Remove the tail meat and discard the intestines. Twist off the claws and joints from the head and open gently using the back of a knife. Carefully remove the meat, wash under cold water and store cold.

Cut the scallions and the remaining chili into strips. Lay coriander leaves on top of them and chop everything finely on a large wooden chopping board. Cut the tomatoes into pieces and then cut them small together with the other ingredients. The aromas will be able to combine well when all the ingredients are chopped together on one board.

Carefully scrape the salsa with all of the liquid from the board into a bowl and season generously with salt, pepper and all of the juice from the lime.

For the lobster, melt the butter in a pan, add thyme and steep the lobster tail and claws in it for 1-2 minutes until warm. Season with salt while doing so.

Place the lukewarm lobster onto the mango salad and sprinkle with the salsa.

Enjoy your meal!


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