Lobster and Mango Salad with a Beurre Noissette

Blanched lobster and softened mango served with a citrusy dressed salad and rich foaming nut-brown butter sauce.

Healthy Seafood French Mango Salad Lobster

Estimated Nutrition

Calories

825.2

kcal / serving

1650.4 kcal total

Carbs

49.2g

per serving

98.4 g total

Fat

57.9g

per serving

115.8 g total

Protein

31.1g

per serving

62.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

CondimentsSauces

tbsp

Moscatel Vinegar

Dairy

100

Butter

Fruits

0.5

piece

Orange

zest removed and cut into very fine strips, flesh segmented

piece

Lemon

juice only

piece

Mango

peeled, stoned and sliced

NutsSeeds

pinch

Salt

to taste

OilsFats

tbsp

Rapeseed Oil

Seafood

550

Lobster

precooked

Vegetables

250

Mixed Salad Leaves

such as rocket, frisée, watercress, nasturtium or dandelion

bunch

Mustard Cress

for garnish

Method

Blanch orange zest strips in boiling water three times and drain.

Mix salad leaves with orange segments and set aside.

Blanch lobster in boiling salted water for 2 minutes for tails and 3 minutes for claws.

Remove lobster meat from shells and halve the tails.

Heat butter until foaming and baste lobster meat with salt and lemon juice.

Cook mango slices in the butter until soft and reserve the butter.

Caramelize zest with sugar in a pan, then mix with vinegar and oil.

Toss salad with dressing and arrange with lobster, mango, butter, and cress.