Name: Lobster and Mango Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 tablespoon seedless tomato, (cut into ¼ inch cubes); 0.5 cup zucchini, (cut into ¼ inch cubes and blanched); 0.5 cup celery, (cut into ¼ inch cubes); 0.5 cup carrot, (cut into ¼ inch cubes and blanched); 0.5 cup peas, (cut into ¼ inch cubes and blanched); 0.25 cup finely chopped red onion,; 0.5 cup potato, (cut into ½ inch cubes and just cooked); 4 medium asparagus, (blanched - slice and tips reserved); 0.5 cup finely diced peeled mango; 1.5 pounds lobster, cooked; Thinly sliced fresh cilantro; Paprika oil; Balsamic vinegar reduction; Thinly cut slices of cucumber (optional); 2 tablespoons mayonnaise; 1 tablespoon fresh lime juice; 1 teaspoon finely chopped fresh cilantro; Salt and freshly ground pepper

Print Recipe

Lobster and Mango Salad

The vegetable and mango salad compliment this delicate shellfish nicely; best served as an elegant lunch or light supper.

Prep Time30

Cook Time20

Total Time50

Course: Salad

Cuisine: French

Keyword: Lobster and Mango Salad

Servings: 3

Calories: 406kcal

Ingredients

FOR THE SALAD

1 tablespoon seedless tomato, cut into ¼ inch cubes
0.5 cup zucchini, cut into ¼ inch cubes and blanched
0.5 cup celery, cut into ¼ inch cubes
0.5 cup carrot, cut into ¼ inch cubes and blanched
0.5 cup peas, cut into ¼ inch cubes and blanched
0.25 cup finely chopped red onion,
0.5 cup potato, cut into ½ inch cubes and just cooked
4 medium asparagus, blanched - slice and tips reserved
0.5 cup finely diced peeled mango
1.5 pounds lobster, cooked

GARNISH

Thinly sliced fresh cilantro
Paprika oil
Balsamic vinegar reduction
Thinly cut slices of cucumber optional

FOR THE DRESSING

2 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 teaspoon finely chopped fresh cilantro
Salt and freshly ground pepper

Instructions

Make the salad: While lobster is cooling, prepare all your salad ingredients. Blanch the zucchini, carrot, peas, potato and asparagus. Drain well the vegetable and mix them.
Make the sauce: Whisk together mayonnaise, lime juice to taste, cilantro salt, and a pinch of pepper
Clean the lobster: Remove meat from claws, joints, and tail, discarding tomalley, roe, and shells. Reserve and cut meat into ¼inch pieces. Add lobster, to the salad, add some dressing just enough to season and toss well.
Plate: Make a fan with the cucumber slices by overlapping them. Add the cucumber ring on the center and fill it with the salad. Remove the ring, add a piece of the claw over and garnish with cilantro leaves, paprika oil, and balsamic vinegar reduction.