On the African shores of the Indian Ocean, the combination of fish with fruit has always been a pleasant contrast rather than a gamble.
On the other hand, if fish goes so well with lemon, why not also dare with passion fruit, mango, pineapple and papaya?
Here, for example, is the recipe for Catalan-style lobster with exotic fruit.

INGREDIENTS

1 Mango 
2 passion fruits
2 pineapple slices
2 limes
1 lobster (about 400-500 gg)
one onion
extra virgin olive oil
ground black pepper
half a teaspoon of powdered ginger
a sprinkling of paprika
(to taste: a splash of brandy or white wine)

PREPARATION

Cut the fruit into cubes, stone the passion, add the finely chopped onion and lay everything on a baking dish greased with oil.
Sprinkle the fruit with black pepper and ginger powder, and alcohol to taste.
Heat in the oven already at 180 degrees for three minutes.
Cook the lobster for five minutes in boiling water, drain and section it into two parts.
Lay it on the baking dish, sprinkle with paprika and oil.
You can also decide to remove the pulp from the carapace, cut it into cubes and mix it with some of the fruit, then put it back in its place, like a salad.
Serve everything still warm, or for those who prefer, let it cool and put in the fridge for two hours, then serve.