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.
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.
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.
In a large mixing bowl, combine the chopped lobster and mango pieces. This is the moment where flavors begin to meld, so get excited!
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.
Finally, sprinkle the chopped sweet basil over the salad. This adds a fresh herbaceous note that elevates the dish.
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.
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.
Enjoy this Lobster Mango Salad as a light lunch, a starter for dinner, or at your next summer gathering!
