Lobster Mango Sandwiches Recipes

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BAJA LOBSTER AND MANGO SALAD



Baja Lobster and Mango Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 large orange
2 cooked lobster tails, shelled and meat chopped into bite-sized pieces
1/2 firm but ripe avocado, pitted, peeled and flesh diced
1 mango, peeled, pitted and diced
2 finely chopped scallions, white and pale green parts only
2 cups mixed baby greens salad mix
2 tablespoons extra-virgin olive oil
1 large lime, juiced
Salt and freshly ground black pepper

Steps:

  • Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
  • Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
  • Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

LOBSTER AND MANGO SUMMER ROLLS



Lobster and Mango Summer Rolls image

Provided by Ming Tsai

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 8

Segments of 1 lime
1 tablespoon fish sauce (3 Crab Brand)
1 teaspoon brown sugar
1/2 pound pea sprouts
16 Thai basil leaves
1 package rice papers, 6 to 8-inch diameter
2 steamed lobster tails, chilled and sliced
1 large, ripe mango, sliced in long strips

Steps:

  • In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad.

GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA



Grilled Lobster with Lime Butter and Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 2 servings

Number Of Ingredients 14

4 tablespoons softened butter
1 un-waxed lime, zested
Salt and freshly ground black pepper
1 large (2 pound, 4 ounces) live lobster, killed (see *Cook's Note below)
Mango Salsa, recipe follows
1 ripe, firm mango, peeled and cut into small dice
1 red onion, very finely chopped
1 red finger chile pepper, seeded and finely chopped
2 heaping tablespoons chopped fresh flat-leaf parsley
2 heaping tablespoons chopped fresh cilantro leaves
2 spring onions, very finely sliced
1 lime, juiced (use the lime juice from the zested lime)
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
  • In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
  • Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
  • To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
  • In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.

SPICY LOBSTER CAKES WITH MANGO AND AVOCADO SALSA



Spicy Lobster Cakes with Mango and Avocado Salsa image

Provided by Nancy Fuller

Categories     appetizer

Time 1h15m

Yield 20 servings

Number Of Ingredients 21

6 lobster tails
1 cup mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped fresh tarragon
1 tablespoon Dijon mustard
Pinch cayenne pepper
1 shallot, finely chopped
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
2 tablespoons butter, melted
2 cups panko breadcrumbs
1 tablespoon olive oil, plus more if needed
Mango and Avocado Salsa, recipe follows
1 cup fresh cilantro leaves, roughly chopped
1 large mango, chopped
1 jalapeno, quartered
Juice of 1 lime
3 scallions, sliced
1 avocado, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside.
  • In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine.
  • Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa.
  • Add the cilantro, mango, jalapeno and lime juice to a food processor and pulse until finely chopped. Pour into a medium bowl, add the scallions, avocado and salt and pepper to taste and stir to combine.

LOBSTER & MANGO SANDWICHES



Lobster & Mango Sandwiches image

Clipped from Gourmet magazine's "You Aked for it" section, and originally came from The Mezzanine Restaurant.You can subsitute bacon for the pancetta if you prefer, simply cook it without the honey, then drizzle with honey after cooking. You need a good hearty crusty bread for this recipe, but sliced rather thin. This is a wonderful, decadent, special sandwich. Simply luscious. I used real lobster and French Poulaine bread for this. I think jumbo shrimp would also work, as would lump crabmeat. This is a very large sandwich... very much a meal on its own.

Provided by HeatherFeather

Categories     Lunch/Snacks

Time 11m

Yield 2 serving(s)

Number Of Ingredients 13

4 slices pancetta, thinly sliced (or bacon)
1 tablespoon honey
vegetable oil, if needed to cook the pancetta, omit if using bacon
1 cup cooked lobster meat, chopped
1/2 cup mango, diced
1/4 cup cucumber, peeled, seeded, diced
2 tablespoons mayonnaise, plus extra for spreading on bread if desired
1 cup iceberg lettuce, shredded
1/4 cup sun-dried tomato packed in oil, drained, cut into thin strips
8 fresh basil leaves, cut into think strips
6 slices whole wheat bread, lightly toasted
salt, to taste
pepper, to taste

Steps:

  • Brush honey over pancetta slices, heat a skillet over fairly high heat, add a tiny drop of oil and cook pancetta just a few seconds on each side until it gets crispy (be careful not to burn -- it burns very, very easily), drain on paper towels.
  • Combine lobster, mango, cucumbers, mayo, salt and pepper to taste.
  • In another bowl, mix together lettuce, sun dried tomatoes, and basil.
  • Grab some long toothpicks and 2 plates -- you will be stacking 2 sandwiches.
  • Spread a little extra mayo on 2 of the toast slices (if desired), then top each with the lobster mixture, another piece of toast on top of that, then the lettuce mixture,the pancetta, then the remaining toast pieces.
  • Stick 2 long toothpicks into each sandwiches to hold them together, then use a serrated knife to cut each sandwich into halves (with a toothpick holding together each half).
  • (If you don't have toothpicks that are long enough, try a bamboo skewer instead).
  • Remove toothpicks before eating.

Nutrition Facts : Calories 429.4, Fat 11, SaturatedFat 1.9, Cholesterol 56, Sodium 863.6, Carbohydrate 63.4, Fiber 7.8, Sugar 21.1, Protein 24.5

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