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Chilled Lobster with Mango and Mint

You can cook the lobster and remove the meat up to a day in advance. Place the meat in an airtight container and refrigerate. The lobster-mango molds can be prepared 30 minutes in advance; refrigerate until ready to serve.

Ingredients:

  • 1 live lobster, about 1 1/2 lb.
  • 1 ripe mango
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. fresh lemon juice
  • 2 tsp. minced green onion
  • 1 Tbs. finely slivered mint leaves
  • Salt and freshly ground pepper, to taste

Directions:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobster, headfirst. Cover and cook until the lobster is red, about 7 minutes. Transfer the lobster to a large bowl filled with ice water and let cool completely. Remove the meat from the claws, knuckles and tail, and discard the shells. Cut the tail meat in half lengthwise, then cut each piece crosswise on the diagonal into slices about 1/4 inch thick.

Peel and seed the mango. Slice the mango into strips about 1/4 inch thick but no more than 2 inches long.

In a bowl, combine the sliced lobster tail meat and knuckle meat, all but a pinch of the mango, the olive oil, lemon juice, green onion, half of the mint, salt and pepper. Toss gently until just combined.

Place half of the mixture in a lightly oiled 4-oz. ramekin, or pack half of it in a 2-inch-wide ring mold set on a chilled salad plate. If using the ramekin, invert the filled ramekin onto a chilled salad plate. Remove the ramekin or ring mold, repeat with the remaining lobster-mango mixture and top each salad with meat from a lobster claw. Add the remaining mango and mint to the bowl, mix with your fingers and garnish each serving with a little mango-mint mixture.
Serves 2.
Williams-Sonoma Kitchen.