| Lobster salad mango | Salad & Dressings |
|
1 mango,flesh removed
1/2 cup mango nectar 4 1/2 tbsp. fresh lime juice 1 1/2 tbsp. minced fresh ginger 3 tsp. curry powder 4 1/2 tbsp. chopped fresh chives 3 tbsp. minced shallots white pepper |
12 oz. green beans, halved
12 oz. asparagus 1 bell pepper,thinly sliced 12 cups mixed baby greens 3/4 cup fresh cilantro leaves white pepper 2 lbs cooked lobster tail meat, sliced into medallions 24 yellow baby plum tomatoes or cherry tomatoes |
Place first 5 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper. This can be done a day ahead and refrigerated.
Bring a heavy large saucepan of water to a boil. Add beans and cook until tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of cold water. Repat the process with asparagus. Cut asparagus into 1-inch pieces. Place aspargus, beans, bell pepper, greens and cilantro in a large bowl. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
Arrange salad on plates.Fan lobster decoratively. Garnish with tomatoes and drizzle more dressing over.
Serves 8.
NOTE: I don't feel that the lobster need be only tail meat. Perhaps one can of frozen lobster, or equal, would do.