📝 About This Recipe
This elegant salad is a celebration of the tropics, pairing the buttery richness of freshly poached lobster with the honeyed sweetness of ripe Kensington Pride or Tommy Atkins mangoes. A vibrant lime and ginger vinaigrette cuts through the decadence, while creamy avocado and toasted macadamia nuts add layers of luxurious texture. It is a sophisticated, refreshing dish that brings the essence of a high-end coastal resort directly to your dining table.
🥗 Ingredients
The Lobster
- 2 pieces Live Maine Lobster (approximately 1.25 to 1.5 lbs each)
- 2 tablespoons Sea Salt (for the poaching water)
- 1 Lemon (halved, for the poaching water)
The Salad Base
- 2 large Ripe Mango (peeled, pitted, and cut into 1/2-inch cubes)
- 1 large Hass Avocado (diced into 1/2-inch cubes)
- 1/2 piece English Cucumber (seeded and finely diced)
- 1/2 cup Red Bell Pepper (finely minced for color and crunch)
- 4 cups Mixed Baby Greens (arugula, watercress, or frisée work beautifully)
- 1/4 cup Macadamia Nuts (toasted and roughly chopped)
Lime-Ginger Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 1 teaspoon Fresh Ginger (grated on a microplane)
- 1 teaspoon Honey or Agave (to balance the acidity)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1/4 teaspoon Red Chili Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Fill a large stockpot with water, add the sea salt and the halved lemon, and bring to a rolling boil over high heat.
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2
Carefully submerge the lobsters head-first into the boiling water. Cover the pot and cook for 10-12 minutes until the shells are bright red and the meat is opaque.
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3
While the lobster cooks, prepare an 'ice bath' by filling a large bowl with cold water and plenty of ice cubes.
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4
Remove the lobsters from the pot and immediately plunge them into the ice bath for 5 minutes to stop the cooking process and keep the meat tender.
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5
Once cool, crack the claws and tails. Remove the meat, being careful to keep the claw meat whole for a beautiful presentation. Chop the tail meat into bite-sized chunks.
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6
In a small glass jar or bowl, whisk together the olive oil, lime juice, grated ginger, honey, chopped cilantro, and chili flakes until emulsified. Season with a pinch of salt and pepper.
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7
In a large mixing bowl, gently combine the diced mango, avocado, cucumber, and red bell pepper.
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8
Add the chopped lobster tail meat to the mango mixture. Drizzle with half of the vinaigrette and toss very gently with a silicone spatula to avoid mashing the avocado.
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9
Lightly dress the mixed baby greens with a tablespoon of the remaining vinaigrette and arrange them as a bed on four chilled plates.
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10
Mound the lobster and mango mixture in the center of the greens.
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11
Place one whole lobster claw on top of each salad mound for a professional, 'chef-style' finish.
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12
Sprinkle with the toasted macadamia nuts and an extra garnish of fresh cilantro or micro-greens if desired. Serve immediately.
💡 Chef's Tips
Choose mangoes that are fragrant and give slightly to pressure; if they are too soft, they will turn to mush in the salad. To get the cleanest dice on the lobster, ensure it is completely chilled before cutting. If you are short on time, you can purchase high-quality pre-steamed lobster meat from your local fishmonger. Avoid dressing the salad more than 10 minutes before serving, as the lime juice will begin to 'cook' the lobster and soften the greens. For an extra touch of luxury, add a teaspoon of finely minced shallot to the vinaigrette for depth.
🍽️ Serving Suggestions
Pair this dish with a crisp, chilled Sauvignon Blanc or a dry Sparkling Rosé to complement the citrus notes. Serve with warm, crusty sourdough bread or grilled brioche points to soak up the lime-ginger dressing. A side of chilled gazpacho makes for a perfect two-course summer lunch. For an appetizer version, serve smaller portions inside the cleaned lobster head shells for a dramatic presentation. Follow this light salad with a simple grilled white fish or sea bass for a complete seafood feast.