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Mr Espresso
Healthier Recipes Collection

Chopped Vegetable and Maine Lobster Salad

Chopped Vegetable and Maine Lobster SaladA delightfully elegant composed salad of lobster meat, avocado, mango, mixed greens and jícama served with a smoky citrus-chipotle dressing.

Recipe Ingredients:

2 garlic cloves, unpeeled
1 cup orange juice, reduced from 4 cups
1/4 cup lime juice
1 piece chipotle chile, canned
1 cup olive oil
To taste granulated sugar, salt and ground black pepper
6 cups romaine lettuce, shredded
6 cups iceberg, shredded
1 pound lobster meat, cooked
1/2 cup mango, 1/4-inch dice
3/4 cup cucumber, peeled, seeded, 1/4-inch dice
3/4 cup red bell pepper, seeded, 1/4-inch dice
3/4 cup jícama, peeled, 1/4-inch dice
1/2 cup radish, thinly sliced
1/4 cup green onion, chopped
1/2 cup avocado, 1/2-inch dice
2 tablespoon cilantro, chopped coarsely
4 lobster claws, cooked, halved lengthwise

Cooking Directions:

  1. For the Vinaigrette: Place the unpeeled garlic in a dry sauté pan over low heat. Let cook, rotating periodically, until soft all the way through and slightly charred. Peel and smash to a paste.
  2. Combine with reduced orange juice, lime juice, and chipotle in a blender. Turn on the machine and slowly add the olive oil to emulsify. Season with salt, pepper, and sugar to taste.
  3. Combine the romaine and iceberg lettuce. Place a mound of greens in the center of each dinner plate.
  4. Drizzle with a little of the vinaigrette.
  5. Place a line of each ingredient across the top of the lettuce, like a Cobb salad.
  6. Garnish with the lobster claw and drizzle with the vinaigrette.

Makes 6 servings.

Recipe and photograph provided courtesy of Maine Lobster Promotion Council.