This lobster and mango salad is the perfect blend of luxury and freshness . The richness of poached lobster meat is balanced by sweet, juicy mango, buttery avocado, and a refreshing orange-lime vinaigrette . Served cold, it’s perfect for warm-weather entertaining, light lunches, or as a standout starter course.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Salad
1 whole lobster (1 1/4 to 1 1/2 lbs) or 1 cup cooked lobster meat, chopped
1 ripe mango, peeled and diced
1 ripe avocado, diced
2 cups mixed greens (arugula, watercress, or baby spinach)
¼ cup red onion, very thinly sliced
1 tbsp fresh cilantro or mint, chopped
Salt & black pepper, to taste
For the Citrus Dressing
2 tbsp fresh orange juice
1 tbsp fresh lime juice
½ tsp honey or agave
¼ tsp Dijon mustard
3 tbsp extra virgin olive oil
Salt & pepper, to taste
Cook the Lobster (If Not Pre-Cooked)
1
Bring a large pot of salted water to a boil.
Add the lobster and cook for 8–10 minutes , until shell is bright red and meat is opaque.
Let cool, then crack and remove meat from claws and tail. Chop into bite-sized pieces.
Make the Citrus Dressing
2
In a small bowl, whisk together orange juice , lime juice , honey , and Dijon .
Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper .
Assemble the Salad
3
In a large bowl or individual plates, layer the greens , then top with lobster meat , mango , avocado , and red onion .
Drizzle with citrus dressing and gently toss or leave composed.
Finish with a sprinkle of herbs and fresh cracked black pepper.
Serving Suggestions
4
Serve with crusty baguette , chilled rosé , or a sparkling wine
Ideal as a starter course or light lunch alongside a cold soup or chilled pasta
Tips & Variations
5
No lobster? Substitute with poached shrimp , crab , or even grilled scallops
For extra crunch, add toasted almonds , macadamia nuts , or crispy shallots
Use a citrus supremes technique for beautiful orange or grapefruit segments
Ingredients For the Salad
1 whole lobster (1 1/4 to 1 1/2 lbs) or 1 cup cooked lobster meat, chopped
1 ripe mango, peeled and diced
1 ripe avocado, diced
2 cups mixed greens (arugula, watercress, or baby spinach)
¼ cup red onion, very thinly sliced
1 tbsp fresh cilantro or mint, chopped
Salt & black pepper, to taste
For the Citrus Dressing
2 tbsp fresh orange juice
1 tbsp fresh lime juice
½ tsp honey or agave
¼ tsp Dijon mustard
3 tbsp extra virgin olive oil
Salt & pepper, to taste
Directions Cook the Lobster (If Not Pre-Cooked)
1
Bring a large pot of salted water to a boil.
Add the lobster and cook for 8–10 minutes , until shell is bright red and meat is opaque.
Let cool, then crack and remove meat from claws and tail. Chop into bite-sized pieces.
Make the Citrus Dressing
2
In a small bowl, whisk together orange juice , lime juice , honey , and Dijon .
Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper .
Assemble the Salad
3
In a large bowl or individual plates, layer the greens , then top with lobster meat , mango , avocado , and red onion .
Drizzle with citrus dressing and gently toss or leave composed.
Finish with a sprinkle of herbs and fresh cracked black pepper.
Serving Suggestions
4
Serve with crusty baguette , chilled rosé , or a sparkling wine
Ideal as a starter course or light lunch alongside a cold soup or chilled pasta
Tips & Variations
5
No lobster? Substitute with poached shrimp , crab , or even grilled scallops
For extra crunch, add toasted almonds , macadamia nuts , or crispy shallots
Use a citrus supremes technique for beautiful orange or grapefruit segments
Lobster & Mango Salad with Citrus Dressing
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