Lobster Salad with Mango, Endives and Watercress, Orange Sauce
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 7 min |
| Total: | 32 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 2 lobsters
- Enough salted water: 1 Tbsp. (15 mL) of salt per 4 cups (1 L) of water
- Orange sauce
- 1/2 cup (125 mL) mayonnaise *
- 1/4 cup (60 mL) Irresistibles orange juice*
- 5 tsp. (25 mL) lemon juice
- 2 tsp. (10 mL) mint, chopped
- 1/2 orange zest
- 1/3 cup (80 mL) plain yogurt
- Salt and pepper to taste
- 3 endives
- 2 bunches of watercress or spinach
- 1 mango
- 2 French shallots
Preparation
In a large pot, bring salted water to a boil.
Put lobster in and bring to a boil.
Cook until shells turn red. Once water comes to a boil again, count 5 minutes for one pound ( 454 g) and one minute for each additional 1/2 pound ( 227 g).
Remove lobster with a skimmer or tongs and drain.
Cut lobster in two lengthways and set aside.
Orange sauce
Mix all ingredients for the sauce and set aside.
Separate endive leaves. Wash the watercress or spinach and cut off the stems.
Trim the mango and cut in julienne.
Chop shallots.
Cut the cooked lobster in large pieces.
In a bowl, mix the mango and shallots with the lobster.
Add half the sauce and mix.
Season to taste and set aside.
To adorn the salad, arrange the endive leaves around the plate. Place the watercress on the endives and the lobster salad at the centre. Pour a little sauce on the ends of the endives and serve.
Suggestion
Traditionally, pinchers are used to shell lobster but you can do the job just as well with a good pair of kitchen scissors.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Lobster Salad with Muskmelon Sauce
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