Mango & Lobster Salad with Citrus Herb Vinaigrette

Serves: 2 | Prep Time: 20 minutes | Cook Time: 8 minutes

Ingredients

For the Lobster

• 2 lobster tails (about 200–250 g / 7–9 oz each)

• 1 tbsp butter, melted

• 1 tbsp olive oil

• 1 garlic clove, minced

• Salt and freshly ground black pepper

• 1 tsp lemon juice

For the Salad

• 2 cups baby spinach

• 1 cup mixed baby greens

• 1 ripe mango, diced into 1-inch cubes

• ¼ cup cucumber, finely diced

• 1 tbsp finely chopped shallot

• 2 tbsp fresh mint leaves

• 1 tbsp cilantro, chopped

• Microgreens or purple basil leaves for garnish

For the Citrus Herb Vinaigrette

• 3 tbsp extra virgin olive oil

• 1 tbsp fresh lime juice

• 1 tbsp fresh orange juice

• 1 tsp Dijon mustard

• 1 tsp honey

• 1 tsp finely chopped fresh mint

• 1 tsp finely chopped parsley

• Salt and black pepper to taste

Optional Garnish

• Fresh cracked black pepper

• Lime zest

• Edible flowers

• Extra mint sprigs

Instructions

Step 1 – Cook the Lobster

1. Bring a pot of salted water to a gentle boil.

2. Add the lobster tails and cook for 5–6 minutes, until the shells turn bright red and the meat is opaque.

3. Remove immediately and transfer to an ice bath for 2 minutes.

4. Remove the meat from the shell and cut into bite-sized chunks.

5. Toss gently with melted butter, olive oil, garlic, lemon juice, salt, and pepper.

6. Allow to cool slightly before assembling.

Step 2 – Prepare the Vinaigrette

1. In a small bowl, whisk together:

   • Olive oil

   • Lime juice

   • Orange juice

   • Dijon mustard

   • Honey

   • Mint

   • Parsley

2. Season with salt and freshly ground black pepper.

3. Whisk until smooth and emulsified.

Step 3 – Assemble the Salad

1. Arrange baby spinach and mixed greens on a serving plate.

2. Scatter diced mango evenly over the greens.

3. Sprinkle cucumber and shallots around the salad.

4. Place the lobster meat neatly on top.

5. Add fresh mint leaves, cilantro, and microgreens.

Step 4 – Finish the Dish

1. Drizzle the citrus herb vinaigrette generously over the salad.

2. Garnish with lime zest, cracked black pepper, and edible flowers if desired.

3. Serve immediately while the lobster is still slightly warm or fully chilled.

Chef's Tips

• Choose a ripe but firm mango for the best sweetness and texture.

• Do not overcook the lobster; it should remain tender and juicy.

• Chill the salad greens before serving for maximum freshness.

• Prepare the vinaigrette up to one day in advance and refrigerate until needed.

• For an elevated presentation, stack the lobster and mango in the center of the plate and drizzle the vinaigrette around the rim.

Estimated Nutrition (Per Serving)

• Calories: ~420 kcal

• Protein: 28 g

• Fat: 20 g

• Carbohydrates: 24 g

• Fiber: 4 g

• Sugar: 18 g

• Sodium: 480 mg

Serving Suggestion

This elegant Mango & Lobster Salad with Citrus Herb Vinaigrette is a refreshing appetizer or light main course, perfect for warm-weather dining or special occasions. The naturally sweet mango complements the delicate lobster, while fresh herbs and a bright citrus dressing add vibrant flavor and balance. Pair with a chilled Sauvignon Blanc, Pinot Grigio, or sparkling water infused with lime and fresh mint for a sophisticated restaurant-style meal.