Chilled Lobster with Mango and Mint
- 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
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.