Cafe Ponte Lobster Salad Recipe

Name: Cafe Ponte Lobster Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white wine; 2 1/2 ounces ginger; 3 cloves garlic; 1 lime, plus 1 lime leaf; 1/2 vanilla bean; 1 tablespoon olive oil; 1 teaspoon salt; Dash fresh cilantro; Two 1 1/2 to 2-pound lobsters; 2 ounces mango, diced; 2 ounces red pepper, diced; 1/2 teaspoon fresh cilantro, chopped; 1 orange, peeled and segmented; 2 ounces citrus vinaigrette; Salt and freshly ground black pepper; 1 avocado, diced; 1/2 serrano pepper, diced; 1 ounce olive oil; Dash salt; Juice of 1 lime; 8 ounces heavy whipping cream; 1 ounce cream of coconut, such as Coco Lopez; 2 tablespoons cooked and crispy wontons, for garnish; Coconut dust; Fresh coconut, optional; Lime wedges, for garnish

Servings: persons

1/2 cup white wine
2 1/2 ounces ginger
3 cloves garlic
1 lime, plus 1 lime leaf
1/2 vanilla bean
1 tablespoon olive oil
1 teaspoon salt
Dash fresh cilantro
Two 1 1/2 to 2-pound lobsters
2 ounces mango, diced
2 ounces red pepper, diced
1/2 teaspoon fresh cilantro, chopped
1 orange, peeled and segmented
2 ounces citrus vinaigrette
Salt and freshly ground black pepper
1 avocado, diced
1/2 serrano pepper, diced
1 ounce olive oil
Dash salt
Juice of 1 lime
8 ounces heavy whipping cream
1 ounce cream of coconut, such as Coco Lopez
2 tablespoons cooked and crispy wontons, for garnish
Coconut dust
Fresh coconut, optional
Lime wedges, for garnish

1
For the steamed lobster: Bring 12 cups water to a boil and then reduce to a simmer.
2
Add the wine, ginger, garlic, lime and lime leaf and vanilla.
3
Let infuse for 10 minutes.
4
Coat the lobsters in the olive oil and season with the salt and cilantro.
5
Place in a perforated pan and place over the top of the broth to steam.
6
Steam, covered, until cooked through, 12 to 16 minutes.
7
Chill, and then remove from the shell.
8
For the lobster salad: Combine the lobster meat, mango, red pepper, cilantro, oranges and vinaigrette.
9
Toss together, and then season with salt and black pepper, if needed.
10
Reserve in the refrigerator until ready to serve.
11
For the avocado salad: Mix together the avocado, pepper, olive oil, salt and lime juice.
12
For the coconut foam: Whip the cream with a hand mixer until light and fluffy, then fold in the cream of coconut.
13
Keep chilled until ready to serve.
14
To serve, divide avocado salad between 2 glass bowls.
15
Top with lobster salad, and then add the wontons.
16
Add the coconut foam and garnish with coconut dust.
17
Top with fresh coconut, if using, and lime wedges.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/2 cup white wine, 2 1/2 ounces ginger, 3 cloves garlic, 1 lime, plus 1 lime leaf, and more.

Yes, Cafe Ponte Lobster Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cafe Ponte Lobster Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions