Make and share this Lobster-Mango Salad recipe from Food.com.
Provided by dicentra
Categories Lobster
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 4 ingredients in a small bowl; stir well.
- Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.
- Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.
- Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.
- Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat.
- Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate.
- Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture.
- Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.
Nutrition Facts : Calories 406.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 323.5, Sodium 1343.9, Carbohydrate 24.5, Fiber 7.7, Sugar 11.2, Protein 68.8
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