Lobster Salad With Mangoes and Basil Recipe

Name: Lobster Salad With Mangoes and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Poached Lobsters, about 1 1/2 pounds each (see recipe); 1 two-inch length of raw carrot, trimmed and scraped; 1/2 fresh, ripe, unblemished mango; 3 cups loosely packed red leaf lettuce, cut or broken into large bite-size pieces; 4 cups loosely packed curly chicory, cut or pulled into large bite-size pieces; 4 cups loosely packed field lettuce, also known as corn salad; 1/2 cup Sauce Salade (see recipe); 1/2 cup cubed, skinless, cooked roast duck (see note); 1 teaspoon finely chopped orange peel, white pith discarded; 1 teaspoon finely chopped fresh basil, if available

Servings: persons

2 Poached Lobsters, about 1 1/2 pounds each (see recipe)
1 two-inch length of raw carrot, trimmed and scraped
1/2 fresh, ripe, unblemished mango
3 cups loosely packed red leaf lettuce, cut or broken into large bite-size pieces
4 cups loosely packed curly chicory, cut or pulled into large bite-size pieces
4 cups loosely packed field lettuce, also known as corn salad
1/2 cup Sauce Salade (see recipe)
1/2 cup cubed, skinless, cooked roast duck (see note)
1 teaspoon finely chopped orange peel, white pith discarded
1 teaspoon finely chopped fresh basil, if available

1
Preheat the oven to 500 degrees.
2
Cook the lobsters and carefully remove all the meat from the tail and claws.
3
Cut the large pieces of meat into bite-size pieces.
4
Set aside.
5
Cut the carrot into the thinnest possible lengthwise slices.
6
Drop the slices into boiling water and cook one minute.
7
Drain well.
8
Put the slices in a small, heavy skillet.
9
Cut the mango into thin slices.
10
Cut the slices into thin strips.
11
There should be about one-third cup.
12
Set aside.
13
Put the leaf lettuce, chicory and field lettuce in a large heavy ceramic bowl.
14
Add all but three tablespoons of the sauce salade.
15
Toss.
16
Put the bowl in the oven and leave the door open.
17
Let stand one and one-half minutes.
18
Meanwhile, blend the lobster meat in a heavy saucepan with two tablespoons of sauce salade.
19
Put this in the oven and let stand two minutes with the oven door open.
20
Add the remaining one tablespoon of sauce salade to the carrot slices.
21
Heat briefly until warm.
22
Arrange equal portions of the tossed salad leaves on each of four warm serving plates.
23
Arrange the pieces of lobster symmetrically around the salad greens.
24
Garnish the top of each serving with slices of carrot and mango strips.
25
Scatter the duck pieces over all.
26
Dot the top of each serving with one-quarter teaspoon of chopped orange peel and one-quarter teaspoon chopped fresh basil.

kcal

Calories

Carbs

Protein

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 2 Poached Lobsters, about 1 1/2 pounds each (see recipe), 1 two-inch length of raw carrot, trimmed and scraped, 1/2 fresh, ripe, unblemished mango, 3 cups loosely packed red leaf lettuce, cut or broken into large bite-size pieces, and more.

Yes, Lobster Salad With Mangoes and Basil 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!

Lobster Salad With Mangoes and Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions