- Yield: 4
The Vintage Citrus Mango Lobster Salad
Recipe courtesy of Manfred Bräuer, Executive Chef, The Vintage Club, Indian Wells, Calif.
Ingredients
- 1.5 lb Maine Lobsters - 2
- citrus court-bouillon - 1
- mango - 1
- hearts of palm - 2
- avocado - 1
- orange segments - 8
- grapefruit segments - 8
- poached asparagus spears - 4
- microgreens - as needed
- celery leaves - as needed
- pea tendrils - as needed
- Lobster Salad
- mayonnaise - as needed
- diced celery - as needed
- chopped dill - as needed
- lemon juice - as needed
- citrus vinaigrette - as needed
- basil or tarragon oil - as needed
Instructions
- Boil lobster in citrus court-bouillon for 5 minutes; cool down in ice water for 10 minutes
- Peel lobster, separate knuckle meat for garnish, and use the tail for the salad
- Finely dice lobster tail and celery; combine with mayonnaise, lemon juice and chopped dill
- Peel and slice mango and form into 3- inch circular rim and fill with lobster salad
- Garnish the plate with citrus segments, hearts of palm, and balanced green asparagus spears; top off with avocado fan, microgreens, celery leaves, and/or pea tendrils
- Drizzle citrus vinaigrette and organic basil oil around the rim
