So, this mango lobster salad! The Southern husband and I decided to celebrate this last days of summer with a splurge, and to us a splurge always includes the word “lobster” in it. And while we are perfectly okay going the usual route of steamed lobster and cracking it open when we are out and we don’t have to personally clean up all the shells that go flying through the air, when we are home we like to have our lobster in a less chaotic way. This time around it was a salad full of big chunks of lobster, sweet little chunks of mango, a few scallions and a little hot sauce for a teeny bit of sass. And a creamy, dreamy mango sauce. It was like a plate full of vacation in the tropics!
Full disclosure: the lobster does still have to be shelled, but I take the path of least resistance when it comes to shelling lobster. Our supermarket will steam them right there in the store (yours probably will too – just ask at the seafood counter), so they come home with us all nicely cooked. Then I explain to the Southern husband that if he shells them for me there is a plate of mango lobster salad in it for him, and he stands at the kitchen sink and shells them for me. Much less stressful than cracking those shells on the dinner plate. Especially since he is doing all the work. Ha!
While the lobster shelling was going on, I cut up the mango. Half of it got diced into nice little cubes, and the other half got tossed into the blender along with a little coconut milk and some lemon juice to be pureed into a sunny little sauce.
The lobster meat gets torn up into bite-sized chunks and mixed up with a little bit of mayo, a little of that mango sauce and the diced mango. Lots of mango going on here! And because both mango and lobster are sweet-tasting, I shook in a little hot sauce, just to keep things interesting. I piled the salad onto plates and scattered some scallions over everything, and dribbled the rest of the sauce over the whole shebang.
Sweet, spicy, mango and lobster deliciousness.
So the next time you are feeling like a little easy lobster celebration in your kitchen, grab a mango and find a lobster-sheller to make it with you!Print
- 2 steamed lobsters, shelled and torn into small pieces
- 1 mango, peeled and diced
- 1/4 cup coconut milk
- 1/2 lemon, juiced
- 2 tablespoons mayonnaise
- 2 scallions, chopped
- Dash of hot sauce
- Process half of the diced mango with the coconut milk and lemon juice in a food processor until smooth. This might take 2-3 minutes depending upon how ripe your mango is.
- Mix together lobster, remaining mango, mayo and 2-3 tablespoons of the mango sauce. Taste and add in a little hot sauce if you want things on the spicy side.
- Divide among plates, garnish with scallions and remaining mango sauce and serve.