Best Lobster Salad With Curried Mango Dressing Recipes

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CURRIED LOBSTER SALAD



Curried Lobster Salad image

Nice to serve in avocado halves, on a bed of lettuce or on a croissant. From the Westhampton Garden Club.

Provided by Oolala

Categories     Lunch/Snacks

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

Steps:

  • Mix all ingredients, except the lobster, in a bowl.
  • Fold in the lobster meat and serve however you prefer.
  • *You may prefer to chill before serving.

Nutrition Facts : Calories 358, Fat 18.9, SaturatedFat 4.8, Cholesterol 180.6, Sodium 796.1, Carbohydrate 14, Fiber 1.3, Sugar 2.8, Protein 33.5

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE



Lobster Salad with Greens and Citrus Vinaigrette image

The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

2 whole lobsters (1 3/4 pounds each)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated shallot
Coarse salt
12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
1 large yellow tomato, halved and thinly sliced
2 teaspoons finely chopped fresh tarragon, plus more for garnish

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
  • Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
  • Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
  • Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g

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



Grilled Maine Lobster Tails Smothered in Curry Mango Butter with Green Papaya Salad image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 23

2 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons curry powder
1 teaspoon ancho chili powder
1 mango, peeled, pitted and pureed
2 tablespoons fresh lime juice
1/2 pound (2 sticks) unsalted butter, softened
Salt and freshly ground pepper
16 Maine Lobster Tails
Olive Oil
Salt and freshly ground pepper
8 ounces haricots verts, cooked until just tender and shocked in ice water, each bean quartered lengthwise
3 plum tomatoes, halved, seeded and julienned
1/4 cup roasted unsalted potatoes, roughly chopped
2 large green (unripe) papayas, peeled, seeded and julienned
1/4 cup Thai fish sauce
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 tablespoons sugar
1 teaspoon finely chopped garlic
1 teaspoon red pepper flakes
1/4 cup coarsely chopped cilantro
1/3 cup coarsely chopped peanuts

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.

LOBSTER TAIL SALAD WITH MANGO SAUCE



Lobster Tail Salad With Mango Sauce image

Make and share this Lobster Tail Salad With Mango Sauce recipe from Food.com.

Provided by Darkhunter

Categories     Lobster

Time 16m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 6

2 large lobster tails, green
1 large mangoes or 2 small mangoes
3 tablespoons sour cream, light
1/4 cup lemon juice
1 teaspoon brown sugar, light
3 teaspoons thai chili 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.

Nutrition Facts : Calories 72.2, Fat 2.1, SaturatedFat 1.2, Cholesterol 4, Sodium 63.7, Carbohydrate 14.2, Fiber 1.4, Sugar 11.1, Protein 0.8

LOBSTER, MANGO, AND AVOCADO SALAD



Lobster, Mango, and Avocado Salad image

Categories     Salad     Salad Dressing     Mango     Lobster     Avocado     Fall     Summer     Chill     Boil

Yield serves 4

Number Of Ingredients 9

Two 1 1/4- to 1 1/2-pound live spiny lobsters or Maine lobsters
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped scallion (white and pale green parts only)
1 tablespoon fresh lime juice
2 ruby-red grapefruits
2 firm but ripe avocados, halved, pitted, peeled, and diced
1 mango, peeled, pitted, and diced
4 cups mixed mesclun salad greens
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.
  • Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.
  • Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.
  • Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.

LOBSTER SALAD WITH CURRIED MANGO DRESSING



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.

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