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Lobster, avocado and mango salad

Préparation - 15 minutes

Ingrédients

Serves 4

  • 60-90 ml (4-6 tbsp) Stonewall Kitchen Mustard Caramelized Onion
  • 75 ml (5 tbsp.) Ojai Cook organic mayonnaise
  • 30 ml (2 tbsp.) Bar Harbor Seafood stock
  • 30 ml (.2 tbsp) chopped shallot
  • 7.5 mL (1 1/2 tsp) of chopped tarragon leaves or 2.5 mL (1/2 tsp) dried tarragon
  • 4-8 leaves of red lettuce or Boston
  • 454 g (1 lb) of lobster meat (or shrimp)
  • 1 ripe avocado, peeled and quartered
  • 1 mango, peeled and quartered
  • Freshly ground pepper, to taste

Préparation

  1. In a small bowl, whisk caramelized onion mustard, mayonnaise and seafood stock until smooth.
  2. Add shallot and tarragon and mix well.
  3. Cover and refrigerate while you prepare the salad.
  4. Place a lettuce leaf on four chilled plates.
  5. Place lobster meat in the center of each plate and add avocado and mango slices all around. 6. Sprinkle with freshly cracked pepper and drizzle with vinaigrette.
  6. Serve immediately.