The vegetable and mango salad compliment this delicate shellfish nicely; best served as an elegant lunch or light supper.
Make the salad: While lobster is cooling, prepare all your salad ingredients. the zucchini, carrot, peas, potato and asparagus. Drain well the vegetable and mix them.
Make the sauce: together mayonnaise, lime juice to taste, cilantro salt, and a pinch of pepper
Clean the lobster: Remove meat from claws, joints, and tail, discarding , 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 .
This recipe connects to Knife Skills & Vegetable Cuts — learn the technique step by step in the video lessons.
Lobster meat toughens fast with overcooking — pull it just as it turns opaque and finish off the heat. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
