Lobster Mango Sandwiches Recipes

BAJA LOBSTER AND MANGO SALAD

Steps:

• Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
• Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
• Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

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.

GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA

Steps:

• Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
• In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
• Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
• To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
• In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.

SPICY LOBSTER CAKES WITH MANGO AND AVOCADO SALSA

Steps:

• Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside.
• In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine.
• Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa.
• Add the cilantro, mango, jalapeno and lime juice to a food processor and pulse until finely chopped. Pour into a medium bowl, add the scallions, avocado and salt and pepper to taste and stir to combine.

LOBSTER & MANGO SANDWICHES

Steps:

• Brush honey over pancetta slices, heat a skillet over fairly high heat, add a tiny drop of oil and cook pancetta just a few seconds on each side until it gets crispy (be careful not to burn -- it burns very, very easily), drain on paper towels.
• Combine lobster, mango, cucumbers, mayo, salt and pepper to taste.
• In another bowl, mix together lettuce, sun dried tomatoes, and basil.
• Grab some long toothpicks and 2 plates -- you will be stacking 2 sandwiches.
• Spread a little extra mayo on 2 of the toast slices (if desired), then top each with the lobster mixture, another piece of toast on top of that, then the lettuce mixture,the pancetta, then the remaining toast pieces.
• Stick 2 long toothpicks into each sandwiches to hold them together, then use a serrated knife to cut each sandwich into halves (with a toothpick holding together each half).
• (If you don't have toothpicks that are long enough, try a bamboo skewer instead).
• Remove toothpicks before eating.

LOBSTER SANDWICH

Steps:

• In a large pot, bring at least 1 gallon plus 1 quart (20c) water to a boil over high heat. Plunge in the lobsters, cover the pot, reduce the heat, and simmer for 6 to 7 minutes, depending on the size of the lobsters. Remove the lobsters with tongs and set them on rimmed baking sheets to cool. When they are cooled to room temperature, remove the meat from the claws and tails and rip it into large chunks (I do this with my hands; I don't chop it).
• Sprinkle the lemon juice, celery salt, and white pepper over the lobster. Fold in just enough mayonnaise to coat the meat and hold it together-not a lot. Put the lettuce leaf in the bun and top with the lobster mixture. Sprinkle parsley on top to garnish.

LOBSTER ROLL SANDWICH

Steps:

• Combine first five ingredients in a mixing bowl; mix well.
• Line the roll with lettuce.
• Stuff the lobster salad into the hot dog rolls.

LOBSTER AND MANGO COCKTAIL

Steps:

• In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance.
• Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves. (There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss mixture until it is combined. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of the whole chives.