Lobster & Mango Salad
by Cindi Sutter, Founder & Editor of Spirited Table®
Ingredients to Serve- 4
2 (2 lb.) Live Maine lobsters
2 Tbsp Thai Fish sauce
1 tsp Sugar
3 Tbsp Freshly squeezed lime juice
3 Tbsp Olive oi
1 small Thai chili, seeded & minced
12 large Fresh Thai basil leaves, minced
2 sprigs Cilantro leaves, minced
1 cup Shredded Napa cabbage
1 bunch Arugula, stems removed
1 small Red bell pepper, seeded, deribbed, and thinly sliced
1 large Ripe mango, peeled, cut from the pit, then into julienne
- To Prepare the Lobster: Plunge the lobsters into a large pot of boiling salted water. Cover and boil for 10 minutes. Transfer the lobsters to a bowl and let cool to the touch. Using a clean kitchen towel, tear the claws and legs away from the body. Wrap the towel around the tail and twist, separating it from the body. Place the tail on its side and crush down with the palm of your hand until the shell cracks. Separate the meat from the shell and cut it into ½-inch slices. Using a lobster cracker, crack the claws and knuckles of the lobster and remove the flesh with an oyster fork. Use immediately, or cover and refrigerate for up to 24 hours.
- To Prepare the Dressing: In a small bowl, combine the fish sauce, sugar, lime juice and the chili. Stir in the basil and cilantro.
- To Prepare the Salad: In a large bowl, toss the cabbage, arugula, bell pepper, and mango with ¼ cup of the dressing. Arrange the salad on salad plates. Top with overlapping slices of the lobster. Spoon the remaining dressing over the lobster.