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Lovely Lobster Salad


At a glance
10 servings

5 each Lobster tails
3 large red beets, cooked and peeled
3 large avocados
3 large mangos
1 ounce lime juice
1/2 ounce lemon juice
2 ounces Chardonnay
1 ounce shallots, minced
1 ounce chives, minced
5 ounces Olive oil


Cook the lobster tails by boiling until cooked through, about 8-10 minutes. 
Remove all the meat and slice 1/4-inch thick.  Slice the beets 1/2-inch thick circles. 
Peel the mangos and avocados as close to service time as possible.
Slice them as close the size of the beets. 
Place a ring mold on a chilled plate layer the beets, avocados, and mangos in the ring.
Combine the lime juice, lemon juice, Chardonnay, shallots, chives and bold olive oil in a mixing bowl. 
Combine well. 
Drizzle 2 tablespoons over the vegetable and mango ring. 
Top with cut lobster. 
To complete the presentation, drizzle droplets of the remaining vinaigrette on the plate outside the ring. 
Lift ring and serve at once.