Lobster, Soy Chicken and Mango Salad Recipe

Name: Lobster, Soy Chicken and Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two 750 g (1 1/2 to 1 3/4 pounds ) live lobsters; 10 litres (10 quarts) boiling water; a handful of sea salt; 20 ml (4 teaspoons) water; 4 heaped tablespoons palm sugar; 50 ml (3 tablespoons plus 1 teaspoon) tamarind juice; 30 ml (2 tablespoons) light soy sauce; 120 ml (1/2 cup) extra-virgin olive oil; 150 g (5 ounces) fresh fine egg noodles, cooked; 40 g (1 1/2 ounces) fresh black wood fungus (also known as wood ear mushrooms); 40 g (1 1/2 ounces) fresh white wood fungus (also known as white tree fungus, white jelly fungus, or snow mushroom); 40 g (1 1/2 ounces) enoki mushrooms; 1 to 2 ripe mangoes, for 6 nice slices; 6 slices breast meat from Master Stock Chicken , skin removed; white peppercorns for grinding; 1 continental (European) cucumber; sea salt; 60 ml (1/4 cup) rice-wine vinegar; 30 ml (2 tablespoons) superfine sugar

Servings: persons

two 750 g (1 1/2 to 1 3/4 pounds ) live lobsters
10 litres (10 quarts) boiling water
a handful of sea salt
20 ml (4 teaspoons) water
4 heaped tablespoons palm sugar
50 ml (3 tablespoons plus 1 teaspoon) tamarind juice
30 ml (2 tablespoons) light soy sauce
120 ml (1/2 cup) extra-virgin olive oil
150 g (5 ounces) fresh fine egg noodles, cooked
40 g (1 1/2 ounces) fresh black wood fungus (also known as wood ear mushrooms)
40 g (1 1/2 ounces) fresh white wood fungus (also known as white tree fungus, white jelly fungus, or snow mushroom)
40 g (1 1/2 ounces) enoki mushrooms
1 to 2 ripe mangoes, for 6 nice slices
6 slices breast meat from Master Stock Chicken , skin removed
white peppercorns for grinding
1 continental (European) cucumber
sea salt
60 ml (1/4 cup) rice-wine vinegar
30 ml (2 tablespoons) superfine sugar

1
To make the Pickled Cucumber, slice the cucumber lengthwise on a mandolin or slice very thinly.
2
Add the sea salt and allow to stand for 30 minutes.
3
Wash the cucumber in water and dry with a paper towel.
4
In a small bowl, mix the vinegar and sugar together and add to the cucumber.
5
Set aside until ready to use.
6
Drown the lobsters in fresh water, this will take about 30 minutes.
7
Boil the water and sea salt together vigorously in a pot large enough to fit the lobsters.
8
Add the lobsters and cook for 6 minutes.
9
Remove from the pot and allow to cool to room temperature.
10
Do not refresh.
11
Remove the lobster tails and peel off the shell by cutting down each side and pulling away the shell.
12
Crack the shells and remove the meat from the legs.
13
To make the dressing, put the 20 ml (4 teaspoons) water and palm sugar together in a small pot and cook until the sugar has caramelised.
14
Add the tamarind juice and soy sauce, and allow to cool to room temperature.
15
Add the olive oil and stir vigorously.
16
In a large bowl mix the noodles, black and white wood fungus, and enoki mushrooms together.
17
Add half of the dressing and toss to coat.
18
Divide the salad between 6 large plates.
19
Place a slice of mango on each plate, top with a slice of chicken, lobster and some leg meat.
20
Top with a slice of pickled cucumber, and grind over some pepper.
21
Drizzle over the remaining dressing, and serve.

23022

kcal

Calories

2533

Fat

141

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 19 ingredients. The key ingredients include: two 750 g (1 1/2 to 1 3/4 pounds ) live lobsters, 10 litres (10 quarts) boiling water, a handful of sea salt, 20 ml (4 teaspoons) water, and more.

Yes, Lobster, Soy Chicken and Mango 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!

Lobster, Soy Chicken and Mango Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions