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
LOBSTER MANGO AVOCADO SALAD
This lobster mango avocado salad is a healthier, tropical twist on the classic summer staple. Serve in lettuce cups or a buttered toasted bun!
Provided by Gina Matsoukas
Categories Main Dishes
Time 15m
Number Of Ingredients 13
Steps:
- Combine the lobster, mango, avocado, red pepper, cabbage, red onion and jalapeño in a large bowl.
- Mix together the Greek yogurt, lime zest, lime juice, cilantro, salt and pepper in a small bowl until well combined.
- Pour the yogurt mixture into the salad bowl and toss together until the salad is thoroughly coated in the yogurt mixture.
- Spoon into lettuce cups or a toasted buttered bun for serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 8 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 300 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA
Steps:
- Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
- In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
- Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
- To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
- In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.
LOBSTER AND AVOCADO SUMMER ROLL WITH MANGO COULIS
This Asian fusion recipe combines great summertime flavors. Try to get Haas avocados if possible. Slipper, spiny, rock, or Maine lobster would all work in this recipe.
Provided by Ryan Nomura
Categories Appetizers and Snacks Seafood
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.
- Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.
- To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 23.7 g, Cholesterol 54.5 mg, Fat 24.6 g, Fiber 4.4 g, Protein 19.4 g, SaturatedFat 3.5 g, Sodium 779.6 mg, Sugar 6.4 g
LOBSTER-MANGO SALAD
Make and share this Lobster-Mango Salad recipe from Food.com.
Provided by dicentra
Categories Lobster
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 406.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 323.5, Sodium 1343.9, Carbohydrate 24.5, Fiber 7.7, Sugar 11.2, Protein 68.8
WARM CHICKEN AND MANGO SALAD
Spicy chicken and mangoes are mixed with a tangy dressing and served over romaine lettuce.
Provided by dakota kelly
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a small bowl, blend vanilla yogurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander, and paprika.
- Heat olive oil in a medium skillet over medium heat. Place chicken, ginger, and garlic in the skillet. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
- Mix mango, red bell pepper, and green onions into the skillet. Cook about 5 minutes, until pepper is tender and mangoes are heated through. Stir in the vanilla yogurt mixture. Spoon over romaine lettuce to serve.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 29.9 g, Cholesterol 69.5 mg, Fat 4.3 g, Fiber 5.2 g, Protein 30.8 g, SaturatedFat 0.8 g, Sodium 165.1 mg, Sugar 20.6 g
LOBSTER, SOY CHICKEN AND MANGO SALAD
Steps:
- To make the Pickled Cucumber, slice the cucumber lengthwise on a mandolin or slice very thinly. Add the sea salt and allow to stand for 30 minutes. Wash the cucumber in water and dry with a paper towel. In a small bowl, mix the vinegar and sugar together and add to the cucumber. Set aside until ready to use.
- Drown the lobsters in fresh water, this will take about 30 minutes. Boil the water and sea salt together vigorously in a pot large enough to fit the lobsters. Add the lobsters and cook for 6 minutes. Remove from the pot and allow to cool to room temperature. Do not refresh.
- Remove the lobster tails and peel off the shell by cutting down each side and pulling away the shell. Crack the shells and remove the meat from the legs.
- To make the dressing, put the 20 ml (4 teaspoons) water and palm sugar together in a small pot and cook until the sugar has caramelised. Add the tamarind juice and soy sauce, and allow to cool to room temperature. Add the olive oil and stir vigorously.
- In a large bowl mix the noodles, black and white wood fungus, and enoki mushrooms together. Add half of the dressing and toss to coat.
- Divide the salad between 6 large plates. Place a slice of mango on each plate, top with a slice of chicken, lobster and some leg meat. Top with a slice of pickled cucumber, and grind over some pepper. Drizzle over the remaining dressing, and serve.
LOBSTER AND MANGO COCKTAIL
Categories Appetizer Mango Lobster Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance.
- Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves. (There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss mixture until it is combined. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of the whole chives.
GRILLED LOBSTER WITH MANGO SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
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.
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KING PRAWN, CHICKEN AND MANGO SALAD RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
- To make the pickled cucumber, slice the cucumber lengthwise on a mandolin, or slice very thinly. Add sea salt and allow to stand for 30 minutes. Wash the cucumber in cold water and dry with a paper towel. In a small bowl, mix the vinegar and sugar together and add to the cucumber. Set aside until ready to use.
- To poach the chicken, bring a litre of water to the boil and season heavily with sea salt before immersing the chicken breasts. Reduce heat to a bare simmer for 12 minutes and remove from the heat. Allow the chicken to steep for a further 18 minutes before removing from the water.
- To make the dressing, mix the palm sugar with 20ml water in a small pot and cook until the sugar has caramelised. Add the tamarind juice and soy sauce and allow to cool to room temperature. Add the olive oil and stir vigorously.
- In a large bowl, mix the cooked and cooled egg noodles with black and white fungi(you can find them in most Chinese grocers) and enoki mushrooms. Add half the dressing and toss to coat.
LOBSTER SALAD WITH MANGO AND ROCKET RECIPE | GOOD FOOD
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SARA'S LOBSTER AND MANGO SALAD RECIPE - FOOD & WINE
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Servings 4
- Remove the meat from the lobster knuckles and claws. Twist the tails off the bodies. Split the tails lengthwise and remove the tail meat. Pull out and discard the black intestinal vein. Cut all the lobster into bite-size chunks.
- In a mortar, pound the ginger with the sugar, garlic and chile to make a paste. Alternatively, chop the ingredients in a mini-processor. Stir in the lime juice, fish sauce and sesame oil.
- In a bowl, toss the mango, cucumber, basil, mint and cilantro. Add the dressing and toss well. Arrange the lobster on top and sprinkle with the peanuts. Serve at room temperature or slightly chilled.
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- Wash the green oak lettuce whole. Do this step first as you need time for the lettuce to completely dry. Set aside.
- In a medium sized mixing bowl, add the shaved asparagus and yellow squash with 4 tbsp of mango dressing. Add salt and pepper to taste and toss.
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