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
BAJA LOBSTER AND MANGO SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
LOBSTER SALAD WITH MANGOES AND BASIL
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 12 grams, Fiber 5 grams, Protein 64 grams, SaturatedFat 3 grams, Sodium 1501 milligrams, Sugar 16 grams, TransFat 0 grams
LOBSTER SALAD
This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.
Provided by FISHMONGERE
Categories Salad Seafood Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 8.1 g, Cholesterol 150.1 mg, Fat 30.4 g, Fiber 1.1 g, Protein 39.8 g, SaturatedFat 4.6 g, Sodium 950 mg, Sugar 2.1 g
LOBSTER TAIL SALAD WITH MANGO SAUCE
Make and share this Lobster Tail Salad With Mango Sauce recipe from Food.com.
Provided by Darkhunter
Categories Lobster
Time 16m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mango Sauce:.
- Peel mango, remove seeds, and chop flesh. Place in food processor or blender or stick blender mixing container. Add remaining ingredients and mix or blend until smooth.
- Cover and refrigerate until needed.
- Lobster:.
- Bring a large pot of lightly salted water to a rolling boil and drop the tails in, carefully.
- Turn heat down to a simmer and cook until shells are completely red, but being careful not to overcook. Remove and drain.
- Cut along the soft underside of the tail, using a pair of sharp kitchen shears. Ease out the whole tail flesh in one piece. Slice in half, lengthwise. Refrigerate until serving time.
- To Serve:.
- Place one half of tail on plate of baby greens. Top with mango sauce and serve.
Nutrition Facts : Calories 72.2, Fat 2.1, SaturatedFat 1.2, Cholesterol 4, Sodium 63.7, Carbohydrate 14.2, Fiber 1.4, Sugar 11.1, Protein 0.8
CHILLED LOBSTER SALAD WITH BASIL-LIME SALSA
Make and share this Chilled Lobster Salad With Basil-Lime Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In food processor bowl, add 1/2 cup tomato and next 4 ingredients.
- Process until smooth.
- Pour mixture into a medium bowl; stir in 1 1/2 cups tomato and next 5 ingredients; set aside.
- Cut whole kernels from ears or corn to measure 2 cups.
- Combine corn, lettuce and watercress in a large bowl; toss well.
- Add tomato mixture, and toss gently to coat.
- Divide evenly among 4 serving plates; top each with lobster.
Nutrition Facts : Calories 189.9, Fat 5.1, SaturatedFat 0.8, Cholesterol 124.2, Sodium 581.7, Carbohydrate 18.4, Fiber 4, Sugar 5.8, Protein 19.9
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