Papaya and Lime Salsa with Lobster


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

Sybil Kapoor is an amazing writer and broadcaster who always leaves me in a state of awe and admiration. Where Jake Tilson is a ‘Man for All Seasons’, Sybil is a ‘Lady for All Seasons’. She’s been a chef in New York and London, and few write about flavour so knowledgeably and eloquently. Papaya and fresh lime combined is possibly my favourite flavour combination of all time, and would certainly form some aspect of my’last supper“. Sybil has taken those flavours, added habanero chillies, and created a meal for kings.


  • 1 papaya
  • 1 lime, juiced, plus 2 extra limes
  • 3 tablespoons finely chopped fresh coriander
  • A pinch of finely diced, seeded habanero chilli
  • Sea salt and freshly ground black pepper
  • 4 small boiled lobsters
  • 4 handfuls of mixed salad leaves
  • 2 tablespoons good extra virgin olive oil


Peel your papaya with a sharp knife. Cut the fruit in half lengthways and scrape out the seeds. Cut the flesh into fine slices and put them into a bowl with the lime juice and coriander. Resist eating there and then! Add the chilli and season with salt and pepper.

Cut each boiled lobster torso in half, lengthways.

Quickly toss the salad leaves in the olive oil. Divide the leaves between four plates, lay the lobster halves on top, and finish with a spoonful of salsa and half a lime per plate. Serve immediately.