Lobster And Mango Salad Recipes

Steps:

• Combine the first 4 ingredients in a small bowl; stir well.
• Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.
• Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.
• Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.
• Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat.
• Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate.
• Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture.
• Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.

Steps:

• Insert a metal skewer lengthwise into the meat of the lobster tails to keep them from curling. Put the tails into a large pot of boiling water and parboil for about 5 to 7 minutes. (We only want to cook them 3/4 of the way through, because the lobster tails will finish cooking on the grill.) Once parboiled, remove the skewers. Using kitchen shears, cut lengthwise down the underside shell of the tail to remove the meat. Discard the shells. Wrap the lobster tails crosswise with slices of pancetta. Tip: When wrapping the lobster meat in pancetta, wrap tightly and squeeze to make it stick. The fat from the pancetta acts as a glue. Once wrapped, put the lobster tail on the LOWEST HEAT of the grill. Remove the lobster tails from the grill to a serving platter.
• Mango Salad: Dice the avocado, mango, and jicama and add them to a serving bowl. Season with salt and pepper, to taste, then stir in a little olive oil, the lime juice and the mint. Keep chilled until ready to serve.
• Summer Salad: Grill the jalapeno and green onions for 2 to 3 minutes, and the corn for 5 to 7 minutes on the HOTTEST HEAT of the grill. Remove the vegetables from the grill to a cutting board. Slice the green onion, cut the corn off the cob, and dice the jalapeno pepper and add them to a small bowl. Season with salt and pepper, to taste. Melt the butter in a cast iron pan and stir in the seasoned vegetables. Keep the vegetables warm on the grill. When ready to serve transfer the vegetables to a serving bowl. Serve the lobster with the Mango Salad and Summer Salad.

Steps:

• Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
• Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
• Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.