Best Lobster Salad With Mangoes And Basil Recipes

LOBSTER AND MANGO SALAD

Steps:

• Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seeds from the mangoes. Cut the mangoes into small cubes.
• Put the mangoes and lobsters in a bowl. Add in the cream, honey, lemon juice, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.

LOBSTER TAIL SALAD WITH MANGO 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.

LOBSTER SALAD WITH MANGOES AND BASIL

Steps:

• Preheat the oven to 500 degrees.
• Cook the lobsters and carefully remove all the meat from the tail and claws. Cut the large pieces of meat into bite-size pieces. Set aside.
• Cut the carrot into the thinnest possible lengthwise slices. Drop the slices into boiling water and cook one minute. Drain well. Put the slices in a small, heavy skillet.
• Cut the mango into thin slices. Cut the slices into thin strips. There should be about one-third cup. Set aside.
• Put the leaf lettuce, chicory and field lettuce in a large heavy ceramic bowl. Add all but three tablespoons of the sauce salade. Toss. Put the bowl in the oven and leave the door open. Let stand one and one-half minutes.
• Meanwhile, blend the lobster meat in a heavy saucepan with two tablespoons of sauce salade. Put this in the oven and let stand two minutes with the oven door open.
• Add the remaining one tablespoon of sauce salade to the carrot slices. Heat briefly until warm.
• Arrange equal portions of the tossed salad leaves on each of four warm serving plates. Arrange the pieces of lobster symmetrically around the salad greens. Garnish the top of each serving with slices of carrot and mango strips. Scatter the duck pieces over all. Dot the top of each serving with one-quarter teaspoon of chopped orange peel and one-quarter teaspoon chopped fresh basil.