Lobster Mango Salad Recipes

Steps:

• Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
• Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
• Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

Steps:

• Combine the first 4 ingredients in a small bowl; stir well.
• Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.
• Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.
• Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.
• Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat.
• Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate.
• Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture.
• Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.

Steps:

• Insert a metal skewer lengthwise into the meat of the lobster tails to keep them from curling. Put the tails into a large pot of boiling water and parboil for about 5 to 7 minutes. (We only want to cook them 3/4 of the way through, because the lobster tails will finish cooking on the grill.) Once parboiled, remove the skewers. Using kitchen shears, cut lengthwise down the underside shell of the tail to remove the meat. Discard the shells. Wrap the lobster tails crosswise with slices of pancetta. Tip: When wrapping the lobster meat in pancetta, wrap tightly and squeeze to make it stick. The fat from the pancetta acts as a glue. Once wrapped, put the lobster tail on the LOWEST HEAT of the grill. Remove the lobster tails from the grill to a serving platter.
• Mango Salad: Dice the avocado, mango, and jicama and add them to a serving bowl. Season with salt and pepper, to taste, then stir in a little olive oil, the lime juice and the mint. Keep chilled until ready to serve.
• Summer Salad: Grill the jalapeno and green onions for 2 to 3 minutes, and the corn for 5 to 7 minutes on the HOTTEST HEAT of the grill. Remove the vegetables from the grill to a cutting board. Slice the green onion, cut the corn off the cob, and dice the jalapeno pepper and add them to a small bowl. Season with salt and pepper, to taste. Melt the butter in a cast iron pan and stir in the seasoned vegetables. Keep the vegetables warm on the grill. When ready to serve transfer the vegetables to a serving bowl. Serve the lobster with the Mango Salad and Summer Salad.

Steps:

• Preheat the oven to 500 degrees.
• Cook the lobsters and carefully remove all the meat from the tail and claws. Cut the large pieces of meat into bite-size pieces. Set aside.
• Cut the carrot into the thinnest possible lengthwise slices. Drop the slices into boiling water and cook one minute. Drain well. Put the slices in a small, heavy skillet.
• Cut the mango into thin slices. Cut the slices into thin strips. There should be about one-third cup. Set aside.
• Put the leaf lettuce, chicory and field lettuce in a large heavy ceramic bowl. Add all but three tablespoons of the sauce salade. Toss. Put the bowl in the oven and leave the door open. Let stand one and one-half minutes.
• Meanwhile, blend the lobster meat in a heavy saucepan with two tablespoons of sauce salade. Put this in the oven and let stand two minutes with the oven door open.
• Add the remaining one tablespoon of sauce salade to the carrot slices. Heat briefly until warm.
• Arrange equal portions of the tossed salad leaves on each of four warm serving plates. Arrange the pieces of lobster symmetrically around the salad greens. Garnish the top of each serving with slices of carrot and mango strips. Scatter the duck pieces over all. Dot the top of each serving with one-quarter teaspoon of chopped orange peel and one-quarter teaspoon chopped fresh basil.

Steps:

• Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water. Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
• While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings. Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
• When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells. Cut meat into 1/4-inch pieces. Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
• Top each cucumber round with 1 rounded teaspoon lobster salad.

Steps:

• Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.
• Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.
• Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.
• Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.

Steps:

• Place first 5 ingredients in blender (through curry powder); blend until smooth --
• Stir in chives and shallots.
• Season to taste with salt and white pepper.
• *Can be prepared 1 day ahead; cover and refrigerate.
• Bring heavy large saucepan of water to boil.
• Add beans and cook until tender, about 4 minutes.
• Using slotted spoon, transfer to bowl of cold water;. drain.
• Repeat process with asparagus.
• Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
• Drizzle some dressing over and toss lightly.
• Season with salt and white pepper to taste.
• Arrange salad on plates.
• Fan lobster decoratively.
• Garnish with tomatoes and drizzle remaining dressing over.