All you have to do is whip up this luscious lobster salad, add some height by layering the ingredients, create your dish with an array of color, and visually tease with a colorful, fun garnish. For the best
texture and taste be sure to purchase fresh lobster tails from your local seafood
market the same day you plan on serving this dish….and voila! you’re good to go. Bon Appetit!
lobster salad
3 lobster tails
1 yellow or orange pepper, sliced in whole rings
cherry tomatoes
1 ripe mango, diced into small cubes
1 avocado, diced into small cube
a large handful of mixed greens
1/8 cup olive oil
1/4 tsp mustard
a dash of balsamic vinegar
1/2 of a fresh squeezed lemon
salt and pepper to taste
chives for garnish
Take one medium sized lobster tail and chop up into bite sized pieces. Add to a bowl with diced mango and avocado. Whisk together olive oil, mustard, vinegar, lemon juice, salt and pepper. Drizzle 3-4 tbs of the dressing over the salad and toss together.
Plating the dish
Place mixed greens on each plate and top with 1-2 slices of pepper–I used an orange pepper for color and taste. Drizzle a little more dressing over the salad.
Top the pepper rings with the lobster salad. Add cherry tomatoes around the mound of salad over the mixed greens. Place 1 small lobster tail over the lobster salad and insert a few stalks of chives in the center of the lobster tail as seen in the photo. Serve with a chilled bottle of white wine.
