Lobster Tail Salad With Mango Sauce Food

LOBSTER AND MANGO SALAD

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.

GRILLED LOBSTER TAILS WITH GREEN CURRY-MANGO DIPPING SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
• Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.
• Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping.
• Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

BAJA LOBSTER AND MANGO SALAD

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.

SALAD OF GREEN MANGO WITH PRAWN AND LOBSTER TAIL AND LIME-CHILI DRESSING

Steps:

• For the dressing, mix all ingredients in a blender and place in bowl.
• Toss mangoes with the dressing.
• To finish the dish, place mango salad in the center of chilled plates. Top each with 1/2 lobster tail, 2 prawns, and snow peas. Finish with cilantro and fried leeks.

LOBSTER TAIL SALAD WITH MANGO SAUCE

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.

LOBSTER-MANGO SALAD

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.

GRILLED MAINE LOBSTER TAILS SMOTHERED IN CURRY MANGO BUTTER WITH GREEN PAPAYA SALAD

Steps:

• For the Mango Butter: Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste.
• Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes. Yield: 8 servings For the Lobster: Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of butter. Yield: 8 servings For the Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter. Garnish with peanuts.

GRILLED LOBSTER WITH MANGO SALAD

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.

LOBSTER SALAD WITH CURRIED MANGO DRESSING

Steps:

• Place first 5 ingredients in blender. 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.

LOBSTER SALAD WITH CURRIED MANGO DRESSING

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.

GRILLED LOBSTER TAIL POUCHES WITH MANGO BUTTER

Steps:

• Butter -- I love to make the butter ahead of time to let all the flavors combine. Make it earlier that day or even the night before. You can use whatever method you want. Personally, I use my small food processor, but a small mixer works well as does a potato masher or fork to break up the mango. Just mix the mango, shallot (chop the shallot fine, if you are mixing this by hand), honey, lime juice and cilantro. A pinch of salt if you like and simple refrigerate.
• If you have leftover, don't worry. It is wonderful on fish, scallops are amazing, so are shrimp and even chicken breasts.
• Lobster Packets -- I like to use heavy duty aluminum foil, or just a double sheet, but I drizzle a little olive oil on the inside of the package which prevents the onion and mango from sticking. You don't need much, just 1 teaspoon at the most.
• Put 1 lobster tail in the center of each foil pouch and surround it with the mango and onion slices, and just a pinch of the red pepper flakes. Go easy, just a light pinch (you can always leave that out if you don't like the heat). Spread the mango butter (generously) over the lobster. Don't worry if a little spills over into the mango and onions. Top the lobster with 1 lime slice and wrap up your foil pouch like a little package. NOTE: Wrap up the packages, so after 20 minutes you can easily open and take a peak that the tails are done.
• Grill -- I use medium to medium high heat. Grill about 20 minutes.
• Serve -- Since your grilling the lobster, why not also make some potatoes in a pouch and grilled asparagus or green beans for a easy NO clean up dinner. The grilled mango, onion and red pepper is a nice easy side.

LOBSTER SALAD WITH MANGOES AND BASIL

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.

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.