Lobster and Mango Salad

Lobster and Mango Salad


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 mins
Cook Time20 mins
Total Time50 mins
Course: Salad
Cuisine: French
Keyword: Lobster and Mango Salad
Servings: 3



  • 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


  • 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.


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