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.
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.
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 Mango Salad with a Tarragon Dressing Recipe
By Published: July 5, 2013
- 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
- 2 1 - 1 1/4 pound lobsters, steamed
- 1/2 cup diced celery
- 1/2 cup diced mango
- 1/4 cup mayonnaise
- 1 teaspoon tarragon or champagne vinegar
- 1 1/2 teaspoons chopped fresh tarragon
Instructions
- 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!!
