Lobster Mango Salad with a Tarragon Dressing

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer. ~Chef Bobby Flay

A taste of summer with Lobster Mango Salad

The first time I had lobster I was twelve; and my family was vacationing on Cape Cod. The memory is seared in my mind.  It was the first time that our family of 6 stayed in a rental cottage rather than camping out.  It felt fancy and luxurious, not to speak of the fun we had. There was a ferry ride to Martha’s Vineyard, the vast Atlantic Ocean and dinner at a seafood restaurant.

Lobster mango salad recipe

I was allowed to order from the adult menu; and I chose lobster. It was so sweet and delicious.  A new favorite was discovered.

So, during the summer, lobster dishes are at the top my list.

This lobster mango salad recipe is multi-purpose.  You can have it as a light lunch or dinner on a bed of lettuce; or you can put it between a buttery roll and indulge in the ubiquitous Lobster Roll.

Gather the ingredients for my favorite lobster salad.

lobster salad ingredients

Steam two 1 – 1 ¼ pound lobsters; or have your fishmonger do it for you.  Remove the lobster meat and place it in a bowl.

Dice ½ cup of celery and ½ cup of mango.  Add it to the bowl with the lobster meat.

In a separate bowl, mix together ¼ cup of mayonnaise, 1 teaspoon of tarragon or champagne vinegar and 1 ½ teaspoons of chopped fresh tarragon. Toss this mixture with the lobster mixture.  Chill for at least an hour to meld all the flavors.

Plate and enjoy!!

lobster salad

Lobster Mango Salad with a Tarragon Dressing Recipe

Lobster and mango salad

By Patricia Rio Published: July 5, 2013

  • Lobster Mango Salad with a Tarragon Dressing
    1 vote, 5.00 avg. rating (98% score)
  • Yield: 2 Servings
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer. ~Chef Bobby Flay A taste of …

Ingredients

Instructions

  1. Steam two 1 – 1 ¼ pound lobsters; or have your fishmonger do it for you. Remove the lobster meat and place it in a bowl.
  2. Dice ½ cup of celery and ½ cup of mango. Add it to the bowl with the lobster meat.
  3. In a separate bowl, mix together ¼ cup of mayonnaise, 1 teaspoon of tarragon or champagne vinegar and 1 ½ teaspoons of chopped fresh tarragon. Toss this mixture with the lobster mixture. Chill for at least an hour to meld all the flavors.
  4. Plate and enjoy!!
    Lobster and mango salad
    Patricia Rio
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