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.
[cooked-sharing]
Yields2 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
For the Salad
1whole lobster (1 1/4 to 1 1/2 lbs) or 1 cup cooked lobster meat, chopped
1ripe mango, peeled and diced
1ripe avocado, diced
2cupsmixed greens (arugula, watercress, or baby spinach)
¼cupred onion, very thinly sliced
1tbspfresh cilantro or mint, chopped
Salt & black pepper, to taste
For the Citrus Dressing
2tbspfresh orange juice
1tbspfresh lime juice
½tsphoney or agave
¼tspDijon mustard
3tbspextra 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
1whole lobster (1 1/4 to 1 1/2 lbs) or 1 cup cooked lobster meat, chopped
1ripe mango, peeled and diced
1ripe avocado, diced
2cupsmixed greens (arugula, watercress, or baby spinach)
¼cupred onion, very thinly sliced
1tbspfresh cilantro or mint, chopped
Salt & black pepper, to taste
For the Citrus Dressing
2tbspfresh orange juice
1tbspfresh lime juice
½tsphoney or agave
¼tspDijon mustard
3tbspextra 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
