- Ingredients: 2 oranges, 2 1 1/2-pound lobsters cooked, chilled and shelled, 1 medium red onion very thinly sliced, 2 medium tomatoes seeded and diced, 2 scallions thinly sliced, 1 cup mango nectar, 1 cup freshly squeezed orange juice, 2 tbsp freshly squeezed lime juice, 1/2 cup mango-aji amarillo purre finely chopped fresh cilantro and salt and freshly ground black pepper.

- Method:

• Using a sharp pargin knife and a cutting board, slice off the bottom of the orange, then top and place back on board. Starting at the top cut edge and moving towards the bottom, slice the pith off while hugging the curve of the orange. Holding the orange in your hand and working over a large bowl, slice the orange segments clean away from the membrane, dropping the segments into the bowl and turning over the membranes like the pages of a book, until all the segments have been trimmed free. Squeeze any remaining juice in the membrane into the bowl.
• Cut the lobster meat into large bite-sized pieces and put them in a large bowl.
• Add the onion, tomatoes and scallions.
• In a separate bowl, combine the mango nectar, orange juice,lime juice, mango-aji amarillo puree and stir well. Add the juice mixture to the lobster mixture, toss well and season with cilantro, salt and pepper to taste. Put in a bowl and serve right away.