A TROPICAL TWIST ON A CLASSIC: MANGO LOBSTER SALAD

LOBSTER SALAD

Serves: 2

Cooking Time: N/A

Total Time: 15 min

INGREDIENTS:

1 cooked, cracked and de-shelled lobster

1 Boston bibb lettuce (optional)

½ cup microgreens- preferably radish

½ avocado

1 mango

1 tbsp. chopped parsley

1 tbsp. chopped tarragon

¼ cup chopped shallots

1 tbsp. fresh lemon juice

1 tbsp. fresh lime juice

1 tbsp. ground pepper

1 tbsp. kosher salt

1 tsp. lemon zest

¼ cup olive oil

1 tbsp. white wine vinegar

INSTRUCTIONS:

1. In a bowl mix together chopped tarragon, shallots, lemon juice, lime juice, ground pepper, kosher salt, lemon zest, olive oil and wine vinegar

2. Slice avocado and mango vertically into strips, about 1’’ thick

3. You can either leave your lobster whole, or cut into bite sized pieces. We prefer to leave ours whole

3. In a bowl, softly mix together lobster, avocado, mango, and dressing. It is important to be gentle because we don’t want to mango or avocado to lose their shape

4. Cover surface of serving dish with Boston bibb lettuce

5. Place mixture of lobster, mango and avocado on top of lettuce

6. Sprinkle with microgreens