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The starter, Light and fresh

Lobster and mango salad

This lobster and mango salad is a fresh starter for 6 people, with 35 minutes of active work and a medium difficulty, at €9.80 per person. The lobster, mango and dressing all come together in the morning, leaving only plating for serving time. The key to success is pulling the lobster out of the fridge twenty minutes before plating, so it keeps all its tenderness.

A fresh lobster and mango salad, for special occasions, simple yet full of flair.

Lobster and mango salad
For
6 people
Work
35 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€9.80
Calories per person
240 kcalcalculated by Kiloach, your weight coach

Lobster just out of the fridge meets firm, sweet mango, and a lime and Espelette pepper dressing wakes everything up without ever masking the delicate taste of the shellfish. Baby greens bring freshness and lightness, while cilantro adds an aromatic twist that stands out from the usual herbs. It is a starter you eat in a few bites, yet it leaves an impression.

It is the perfect starter for a summer dinner with friends or a slightly festive family meal, when you want to open the meal on something elegant without spending the evening in the kitchen. It pairs well with a simpler main that follows, grilled fish or white meat, and a fruit based dessert to keep the whole meal light.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 20 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, shell the lobsters, cut the mango and make the dressing, then keep everything chilled separately. Just before guests arrive, take the lobster out of the fridge for twenty minutes so it regains its flavor. At serving time, plate the salads and drizzle the dressing on last.

The ingredients

6 people

Fish counter

  • Cooked lobsters 2

Fruits and vegetables

  • Ripe but firm mangoes 2
  • Baby greens 120 g
  • Lime 2
  • Fresh cilantro 0.5 bunch

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Espelette pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

Allergens Shellfish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Shell the lobsters, remove the dark vein from the tail and cut the meat into medallions, keeping the claws whole. 20 min

    Use kitchen scissors to split the shell, it is easier and cleaner.

  2. Peel the mangoes, cut them into even cubes and keep them chilled.

    Choose fragrant but still firm mangoes, they cut more cleanly.

  3. Whisk the lime juice with the olive oil, Espelette pepper and salt.

    Add the zest of one lime, the dressing's aroma comes through right away.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the lobster out of the fridge twenty minutes before plating.

    Lobster that is too cold loses flavor and tenderness.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the baby greens, mango cubes and lobster medallions on the plates, drizzle with dressing and scatter with cilantro.

    Drizzle the dressing on last and in a thin stream, the salad stays light and well presented.

Our tips to get it right

  • Pick lobsters that are already cooked and still a bit firm to the touch, a sign they were not overcooked and the meat will stay tender.
  • Cut the mango cubes the same size as the lobster medallions, the plating looks more balanced and every bite carries both flavors.
  • Make the dressing in a small sealed jar, it keeps well in the fridge all morning and just needs a quick shake before serving.

The variations

  • Swap the lobster for cooked shrimp or langoustines, the salad keeps its festive feel at a gentler cost.
  • For a shellfish free version, use smoked salmon or sliced smoked tofu, the mango and dressing work just as well.
  • To save time, buy mango already diced from the fresh produce section, it cuts a good ten minutes off the prep.

What to serve it with

  • A glass of dry, fruity white wine
  • Lightly buttered toasted bread
  • Sparkling water with lime

Storage

Shelled lobster, mango and dressing keep separately in the fridge for up to 24 hours in sealed containers. This salad does not freeze and is best eaten fresh, ideally the same day it is made.

Questions about this recipe

Can I use frozen cooked lobster instead of fresh?

Yes, as long as you thaw it in the fridge the day before and pat it dry before shelling. Avoid cooking it again, it would turn rubbery.

How do you pick a mango that is ripe but still firm?

It should give slightly when pressed near the stem and smell lightly sweet. Avoid mangoes that are too soft, they release too much juice into the salad.

Can this salad be served to children?

Espelette pepper can be a bit much for younger kids, so use just a pinch or serve it on the side. Lobster and mango tend to go over well with more adventurous kids.

How do you plate this to impress guests?

Keep one whole lobster claw per plate, set front and center, as the recipe tip suggests. Alternate mango cubes and lobster medallions over the greens for a colorful look.

Can a lobster and mango salad be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a lobster and mango salad?

Allow 40 min in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a lobster and mango salad?

About 240 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a lobster and mango salad cost?

About €9.80 per person, that's €58.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Remember to ask your guests about their allergies before putting your menu together.

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