Friday, May 25, 2012

Lobster Salad with Avocado & Mango






This is without a doubt the best Lobster Salad that I've every tasted. A luscious combination of diced avocado, ripe mango, chopped yellow and red peppers and slivered scallions tossed in a light and flavourful lemony mayonnaise mixed with crunchy celery, minced shallots and chopped chives come together so deliciously, the succulent flavour of the fresh lobster positively shines. A well known chef generously gave me this fabulous Lobster Salad with Avocado & Mango recipe, after imploring him to divulge the secret ingredients. His original recipe made enough to serve about 200 people, so he kindly adjusted the quantities for a more intimate gathering, so now I can create my own sensational summertime Lobster Salad at home. Thank you VDG.




Lobster Salad with Avocado & Mango
Serves 4-6 

2/3 cup mayonnaise
1 tsp lemon zest
1 lemon, juiced
Salt and freshly ground black pepper
1 shallot, finely chopped
1 stalk celery, finely diced
1 tbsp chives, finely chopped
1/4 cup each of yellow and red bell pepper, finely diced
1/4 cup of scallion, finely chopped
3 lobster tails cooked, about 1 pound lobster meat, chopped
1/2 cup ripe mangoes, diced
1/2 cup avocados, diced drizzled with lemon juice
Lemon slices, for garnish

In a small bowl, combine the mayonnaise, lemon zest, lemon juice, salt and pepper, shallot, celery, and chives in a bowl. Add the lobster meat to the mayonnaise mixture and combine the rest of the ingredients, cutting
 the avocados at the very last, when all ingredients are ready, to avoid it from discoloration. Check the seasoning and serve chilled.