Elegant Lobster and Mango Salad with Vanilla Vinaigrette Recipe

• 2 live lobsters, 600 g each
• 1 ripe mango
• 150 g young shoots
• 8 sprigs cilantro
• Vinaigrette: 1 vanilla pod
• 1 lemon
• 5 tablespoons olive oil
• Salt, pepper

• Preparation time: 20 minutes
• Cooking time: 10 minutes

Instructions

1. Cook the lobsters for 10 minutes in salted boiling water (plunge heads first), then drain.
2. Prepare the vinaigrette: Split the vanilla pod and scrape out the seeds. In a bowl, combine with lemon juice, a pinch of salt, olive oil, and pepper. Whisk with a fork to emulsify.
3. Pit the mango and cut the flesh into sticks. Shell the warm lobsters, slice the tails, and leave claws whole.
4. Divide the young shoots among 4 plates. Arrange the lobster and mango artfully. Drizzle with vinaigrette and sprinkle with cilantro.

Expert Tip: For the best flavor, serve lobster cold only after cooking fresh and presenting it lukewarm—a technique trusted by professional chefs.

Source: REGAL Magazine, December 2013.

Hubert wishes you happy holidays