Lobster Mango Salad

When I think of summer, I think of vibrant flavors and fresh ingredients, and nothing captures that better than a Lobster Mango Salad. This dish symbolizes sunny days spent by the beach, with the warm sun kissing your skin while enjoying a meal that feels both luxurious and refreshingly light. I remember the first time I prepared it for a family gathering; the combination of succulent lobster meat and sweet, ripe mangoes created an explosion of flavor that had everyone raving. It’s not just a salad; it’s a celebration on a plate, perfect for those warm evenings or special occasions when you want to impress without spending all day in the kitchen.

Recipe Ingredients for Lobster Mango Salad

The beauty of this Lobster Mango Salad lies in its simplicity. Each ingredient plays a vital role, enhancing the overall flavor profile. The sweet and juicy mango is a star player, offering a tropical flair that harmonizes beautifully with the rich, succulent lobster. The addition of heavy cream gives it a luxurious texture, while honey and lemon juice add a balance of sweetness and acidity. Lastly, chopped sweet basil brings a fresh, herbaceous note that ties everything together.

• 2 big lobster claws: Fresh and tender, these provide the rich flavor that makes this salad special.
• 2 ripe and big mangoes: These add a tropical sweetness that contrasts wonderfully with the lobster.
• 1 cup heavy cream: This adds a creamy texture that binds the ingredients together.
• 1 tablespoon honey: This natural sweetener enhances the dish’s overall flavor.
• 1 tablespoon lemon juice: Provides acidity to balance the dish and brighten the flavors.
• Sweet basil leaves, chopped: Adds a fresh and aromatic touch.

How to Cook Lobster Mango Salad

Cooking the Lobster Mango Salad is a straightforward process that doesn’t take much time. Follow these simple steps to create a dish that’s bursting with flavor and freshness.

1. Start by boiling a pot of water. Once boiling, carefully place the lobster claws in the water. Allow them to boil for about 10 to 15 minutes, or until fully cooked. You’ll know they’re done when the shells turn a bright red color.
2. Once cooked, remove the lobster from the pot and let them cool for a few minutes. Then, carefully crack open the shells and extract the meat. Chop the lobster meat into small, bite-sized pieces.
3. Next, take the mangoes. Peel them, slice them in half, and remove the seeds. Cut the mango flesh into small cubes. The sweetness of the mango will play a crucial role in this salad.
4. In a large mixing bowl, combine the chopped lobster and mango pieces. This is the moment where flavors begin to meld, so get excited!
5. Add the heavy cream to the bowl along with the honey and lemon juice. Use a spatula to gently fold these ingredients together until everything is well mixed.
6. Finally, sprinkle the chopped sweet basil over the salad. This adds a fresh herbaceous note that elevates the dish.
7. Cover the bowl and place it in the fridge. Allow the salad to chill for at least 30 minutes before serving. This step is essential as it lets the flavors develop and intensify.
8. When you’re ready to serve, give the salad one last gentle mix. You can plate it beautifully on a bed of greens if you desire.
9. Enjoy this Lobster Mango Salad as a light lunch, a starter for dinner, or at your next summer gathering!

How to Switch It Up

There’s always room for creativity in the kitchen! Here are some fun ways to switch up your Lobster Mango Salad for a unique twist.

• Add avocados: Incorporate diced avocados for a creamy texture and healthy fats.
• Use different herbs: Experiment with cilantro or mint instead of basil for a different flavor profile.
• Mix in veggies: Add finely diced bell peppers or cucumbers for an added crunch.
• Serve with a dressing: Consider adding a light vinaigrette for an extra layer of flavor.
• Pair it with grilled shrimp: For an added seafood experience, toss in some grilled shrimp alongside the lobster.
• Make it a wrap: Use the salad as a filling in a wrap for a delicious lunch option.

Serving This Lobster Mango Salad

Serving your Lobster Mango Salad can be as versatile as the dish itself. Here are some ideas to make the most of it:

• Perfect for summer picnics: This salad is light and refreshing, making it an ideal addition to any outdoor gathering.
• Pair with light beverages: Serve with iced tea or lemonade for a complete summer meal experience.
• Goes well with grilled fish: Enhance your meal by serving the salad alongside grilled fish for a seafood feast.
• Ideal for brunch: This salad can easily be served as a luxurious brunch option, paired with mimosas or fresh juices.
• Store carefully: If you have leftovers, keep them in an airtight container in the fridge, and consume within two days for best quality.
• Seasonal variations: Feel free to adjust the ingredients based on what’s in season for the freshest flavors.

FAQ

Conclusion

The Lobster Mango Salad is a delightful dish that perfectly balances sweet and savory flavors, making it a standout option for any occasion. It’s not just food; it’s an experience that brings a taste of summer to your table. I encourage you to try this recipe for yourself—you won’t be disappointed. Enjoy the freshness, the vibrant colors, and the deliciousness that comes with every bite!

Lobster Mango Salad

Craving something refreshing? Dive into this Lobster Mango Salad that combines succulent lobster with sweet mangoes. It's a perfect summer dish that's easy to make and will impress your guests. Treat yourself to this delightful meal tonight!

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Salads

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 big lobster claws
• 2 ripe and big mangoes
• 1 cup heavy cream
• 1 tablespoon honey
• 1 tablespoon lemon juice
• sweet basil leaves chopped

Equipment

• Large Pot
• Chef's Knife
• Mixing Bowl
• Peeler

Method

 

1. Start by boiling a pot of water. Once boiling, carefully place the lobster claws in the water. Allow them to boil for about 10 to 15 minutes, or until fully cooked. You’ll know they’re done when the shells turn a bright red color.
2. Once cooked, remove the lobster from the pot and let them cool for a few minutes. Then, carefully crack open the shells and extract the meat. Chop the lobster meat into small, bite-sized pieces.
3. Next, take the mangoes. Peel them, slice them in half, and remove the seeds. Cut the mango flesh into small cubes. The sweetness of the mango will play a crucial role in this salad.
4. In a large mixing bowl, combine the chopped lobster and mango pieces. This is the moment where flavors begin to meld, so get excited!
5. Add the heavy cream to the bowl along with the honey and lemon juice. Use a spatula to gently fold these ingredients together until everything is well mixed.
6. Finally, sprinkle the chopped sweet basil over the salad. This adds a fresh herbaceous note that elevates the dish.
7. Cover the bowl and place it in the fridge. Allow the salad to chill for at least 30 minutes before serving. This step is essential as it lets the flavors develop and intensify.
8. When you’re ready to serve, give the salad one last gentle mix. You can plate it beautifully on a bed of greens if you desire.
9. Enjoy this Lobster Mango Salad as a light lunch, a starter for dinner, or at your next summer gathering!

Notes

• Storage: Keep leftovers in an airtight container in the fridge for up to two days.
• Freezing: This salad is best served fresh. Freezing is not recommended.
• Pairing: Serve with grilled fish or on a bed of greens.
• Seasonal variations: Adjust ingredients based on what's in season for the freshest flavors.
• Presentation: Garnish with extra basil for an eye-catching look.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.