LOBSTER AND MANGO SALAD
Lobster and mango salad - A refreshing and delicious lobster salad recipe with mango. Lobster and mango salad is a great salad to start a multi-course meal.
Provided by Rasa Malaysia
Categories American Recipes
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 392 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 people, Sodium 629 grams sodium, Sugar 45 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CORN, TOMATO, AND LOBSTER SALAD
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Provided by Emeril Lagasse
Categories HarperCollins Emeril Lagasse Corn Salad Summer Lobster Tomato Seafood Shellfish Dinner Lunch Tarragon Steam Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 20
Steps:
- Fill a large bowl with ice and cold water, and set it aside.
- In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
- Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
- Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
- In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
- Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
- In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.
LOBSTER AND GRAPEFRUIT SALAD
Steps:
- Boil a very large pot of water. Salt it and add the lobsters head first. Put the lid on the pot and boil until bright red and cooked, about 12 minutes. Drain and rinse under cold water.
- While the lobster is cooking, peel the grapefruits to the quick, cutting first the top and bottom off, then cutting the skin off around them, removing all the pith. Cut the grapefruit sections with a knife into a large bowl to catch the juice, and squeeze the remaining juice out of the membrane into the bowl as well.
- To remove the lobster meat, twist off the claws. Use the back of a chef's knife to crack both sides of the claws. Pull off the shell and reserve the meat. Use a pick to pull the meat out of the tube-like limbs attached to the claws. Now, twist the tails off the bodies. Lay them flat on their side and press down to crack the center. Pull out the meat. Discard the bodies and shells, or use them to make lobster bisque.
- Chop the lobster meat into large chunks for the salad and add it to the grapefruit. Cut the avocado and add it to the bowl, along with a generous squeeze of lemon to keep its color. Chop the green onions, including the green parts, and add along with the parsley leaves. Add the oil and season with salt and pepper.
- Toss. Taste, adjusting the seasonings (and adding a little lemon zest if you like) and serve.
LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD
Categories Salad Low/No Sugar Grapefruit Lobster Avocado Gourmet
Yield Makes 2 first-course servings
Number Of Ingredients 9
Steps:
- Plunge lobster headfirst into an 8-quart pot of boiling salted water . Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.
- When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.
- While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
- Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
- Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
- Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.
WATERMELON MANGO SALAD
It's really the simplest fruit salad in the world and the flavor combination is very good. It's from Gourmet magazine.
Provided by JenPo
Categories Mango
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Trim the rind of the watermelon.
- Discard the seeds and cut it into 1-inch pieces.
- Place in a large bowl.
- Peel the mangoes and remove the pits.
- Cut into 1-inch pieces and add to watermelon.
- Toss with lime juice, zest, and sugar.
- Chill at least 20 minutes, tossing occasionally.
Nutrition Facts : Calories 137.7, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 35.1, Fiber 2.5, Sugar 29.4, Protein 2.2
GRAPEFRUIT VINAIGRETTE
A refreshing grapefruit dressing that's easy to make! I like to put it on a salad of spinach, walnuts, and apple chunks.
Provided by BrieanneM
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 2.6 g, Fat 9.2 g, Protein 0.2 g, SaturatedFat 1.4 g, Sodium 26.1 mg, Sugar 0.7 g
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