Tuesday, May 19, 2015

Lobster Salad with Avocado, Mango & Chives






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 local Toronto 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 it's possible to create this sensational summertime Lobster Salad at home. 



Lobster Salad with Avocado, Mango & Chives
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
2 live lobsters 
1/2 cup ripe mangoes, diced
1/2 cup avocados, diced drizzled with lemon juice
Lemon slices, for garnish 


Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover the pot and cook lobsters over moderately high heat for 9 minutes, then transfer with tongs to the sink to cool. While the lobsters are cooking, combine the mayonnaise, lemon zest, lemon juice, salt and pepper, shallot, celery, and chives in a bowl. When the lobsters are cool, remove the meat from the claws, tails and joints. Discard the tomalley, roe and shells, or save for another use. Cut the tail meat into 1/2-inch pieces and leave the claws whole. Add the lobster meat to the mayonnaise mixture and combine the rest of the ingredients, cutting the avocados at the very last, to avoid it from discolouration. Check the seasoning and serve chilled over a bed of lettuce, or in individual Martini glasses.