Lobster Salad with Mango, Endives and Watercress, Orange Sauce

Lobster Salad with Mango, Endives and Watercress,  Orange Sauce
  • 4 servings
  • 0:25 Preparation
  • 0:07 Cooking
  • 0:32 Total Time


Add all
  • 2


  • salted water 1 Tbsp. (15 mL) of salt per 4 cups (1 L) of water

  • orange sauce:

  • 1/2 cup
    (125 mL)


  • 1/4 cup
    (60 mL)

    orange juice

  • 5 tsp.
    (25 mL)

    lemon juice

  • 2 tsp.
    (10 mL)

    mint, chopped

  • 0.500

    orange zest

  • 1/3 cup
    (80 mL)

    plain yogurt

  • Salt and pepper to taste

  • 3


  • 2

    watercress or spinach

  • 1


  • 2

    french shallots


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007