Lobster & Mango Salad with Citrus Dressing

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

Cook the Lobster (If Not Pre-Cooked)

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

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

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

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

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