LOBSTER AND MANGO SALAD
Lobster and mango salad - A refreshing and delicious lobster salad recipe with mango. Lobster and mango salad is a great salad to start a multi-course meal.
Provided by Rasa Malaysia
Categories American Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seeds from the mangoes. Cut the mangoes into small cubes.
- Put the mangoes and lobsters in a bowl. Add in the cream, honey, lemon juice, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.
Nutrition Facts : Calories 392 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 people, Sodium 629 grams sodium, Sugar 45 grams sugar, UnsaturatedFat 0 grams unsaturated fat
ASIAN SESAME LOBSTER SALAD
This recipe can be prepared in 45 minutes or less.
Number Of Ingredients 12
Steps:
- In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
- Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
- In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
- Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.
ASIAN LOBSTER SALAD RECIPE
Provided by á-174942
Number Of Ingredients 13
Steps:
- Cut lobster meat into 1-inch pieces. Mix with cabbage, pepper, scallions, and sesame seeds. In a small bowl, whisk together vinegar, soy sauce, vegetable and sesame oil, ginger, and sugar substitute. Pour dressing over salad. Toss gently to coat. This recipe yields 2 servings. Carbohydrates: 10.5 grams Net Carbs: 8.5 grams Fiber: 2 grams Protein: 38 grams Fat: 12.5 grams Calories: 309
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