Best Curried Lobster Salad Recipes

Lobster Salad With Curried Mango Dressing image

Provided by Manami

Categories Lobster

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 mango, flesh removed
1/3 cup mango nectar
3 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
1/2 teaspoon curry powder (use a little to begin with, you can also add to it)
3 tablespoons chopped fresh chives
2 tablespoons minced shallots
white pepper
8 ounces French haricots vert or 8 ounces other green beans, cut in half
8 ounces asparagus
1/2 red bell pepper, thinly sliced
8 cups mixed baby greens
1/2 cup fresh cilantro leaves
white pepper
1 1/4 lbs cooked lobster tail meat, sliced into medallions
16 yellow baby plum tomatoes or 16 cherry tomatoes

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.

Lobster Salad with Curried Mango Dressing image

Yield Serves 4

Number Of Ingredients 16

1/2 mango, flesh removed
1/3 cup mango nectar
3 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
2 teaspoons curry powder
3 tablespoons chopped fresh chives
2 tablespoons minced shallots
White pepper
8 ounces haricots verts or other green beans, cut in half
8 ounces asparagus
1/2 red bell pepper, thinly sliced
8 cups mixed baby greens
1/2 cup fresh cilantro leaves
White pepper
1 1/4 pounds cooked lobster tail meat, sliced into medallions
16 yellow baby plum tomatoes or cherry tomatoes

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.

Curried Lobster Salad image

Provided by Oolala

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs lobster meat, chilled and cut up
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons parsley, minced
2 tablespoons fresh dill, snipped
2 tablespoons capers (optional)
1 tablespoon curry powder
2 tablespoons onions, finely grated
1/2 lemon, reserve juice
hot pepper flakes, to taste