Be It A Special Occasion or Simply Because You Want to Spoil Your Guests, Indulge in This Lobster Tail Salad Drizzled with Delicious Homemade Mango Dressing. This Salad Promises to Be Refreshing, Simple Yet Sophisticated and Downright Delicious.
How to Remove Fresh Lobster Tail from Shell
More than likely, you will be purchasing your lobster tail frozen or at least partially defrosted. Before you can remove the shell from the lobster tail, it needs to be completely defrosted.
Turn the fresh lobster tail underbelly side up. You’ll notice the shell on the underside is thinner and more malleable. Holding the lobster tail with the fan of the tail at top by your fingertips, use a pair of kitchen shears to cut the shell open.
Holding the tail firmly, cut the shell from the top to the bottom.
Then with both hands, grasp each side of the tail and press down and pull the shell apart. You may have to use your fingers to get some parts of the stubborn shell off the flesh. Once it becomes loose, grab a hold of the flesh and slowly wiggle it and pull it off the fan of the tail.
How to Steam the Fresh Lobster Tail
To stop the lobster tail from curling, pierce a skewer through the tail, lengthwise.
Depending on the size of the tail, steam it for about 4-6 minutes. Remove and set aside so it doesn’t continue to overcook.
What is Oak Lettuce?
Of the five different varieties of lettuce, the oak lettuce falls under the loose-leaf category. This means that the leaves stay loose and are only attached at the base. This is unlike the iceberg lettuce which has a tight compact head. It is because the leaves are independent of each other when it is severed at the base that it was selected for this recipe.
There are 2 main types of oak lettuce. Green or red. The red oak lettuce has purple tinges on the outer rim of the leaf and makes for a stunning salad ingredient.
The green oak lettuce leaves have a very mild bitterness when compared to the red oak lettuce. Combined with the mango dressing, it was a better choice.
This lettuce however wilts quickly so it is best to purchase it as fresh as possible. You can revive it in cold water but it’s not a long-term solution.
Why I Love Lobster Tail Salad with Mango Dressing
Lobster tails are so decadent. We were entertaining some friends we hadn’t seen for many years and they are massive seafood lovers. I went to my fishmonger and in deciding what to make for dinner, I simply couldn’t resist the lobster tails. They looked so fresh and succulent.
And whilst it was still mango season, I took advantage of the sweet plump fruits to make a mango dressing. I went for the sweetest variety and because the mango was going to be pureed, I chose one that was riper than usual.
The end result was fantastic. The lobster tail was steamed to perfection and was so sweet. The oak lettuce and shaved asparagus provided the fresh and light elements to the recipe. All in all, a very healthy combination too.
How to Make Lobster Tail Salad with Mango Dressing
How to Wash the Oak Lettuce
As this is a loose-leaf lettuce. Do not cut the leaves from the base until you are ready to serve. Wash the whole lettuce with the base intact. Turn it upside down after washing and give it a good shake. Let it rest on paper towels and let it dry naturally.
How to Cook the Lobster Tails
Remove the shell of the lobster. With a set of kitchen shears, turn the lobster tail upside down so the underbelly is facing up. Cut through the middle of the soft shell from one end to the other.
Grab the sides of the lobster tail and gently pry it open to loosen the flesh from the shell. When that happens, grab the flesh and gently wriggle the rest out from the top part of the tail.
Using a skewer, pierce it through the middle of the lobster tail lengthwise. This will prevent it from curling when steaming.
Over a pot of boiling water, steam for 4-6 minutes, pending on the size of your lobster tail. When done, remove and set aside to cool. Discard the skewer and slice the lobster tail about 3-4 cm in width.
How to Prepare the Rest of The Salad?
Cut the yellow squash into small wedges. Bring a small pot of water to the boil. Add the yellow squash wedges into the water for 1 min. Remove, run under cold water to stop the cooking process. Pat dry and set aside.
Using a wide mouth peeler, shave the asparagus. By the way, if you love asparagus you have to try our Asparagus and Hot Smoked Salmon Salad or Asparagus, Roasted Onion and Balsamic Tomato Salad.
Place the asparagus on a chopping board and lightly shave from the end to the tip. Discard the first shave as we’re after the white part of the vegetable. Then with a little more force, shave the asparagus from top to bottom until you’re not able to do so anymore.
Keep the rest of the asparagus to be used in a stir fry or blanched as a simple side for your mid-week dinner.
How to Prepare the Dressing
Peel the mango and extract as much flesh as possible. Or you can just cut the mango and use a spoon to scoop out the flesh.
In a food processor, add the mango, juice of 2 limes, leaves of 2 sprigs of coriander, green chilli, honey, olive oil and apple cider vinegar.
Blitz until pureed and well combined.
How to Assemble the Salad
In a medium sized mixing bowl, add the shaved asparagus and yellow squash with 4 tbsp of mango dressing. Add salt and pepper to taste and toss.
In a separate mixing bowl, toss the lobster tail with 2 tbsp of mango dressing and add salt and pepper. We are doing this separately as we want to be able to place the lobster tail in more prominent spots in the salad.
With the lettuce, cut it off near the base. We want to retain the lettuce as is, so it resembles a floral bouquet. Place it on a large serving platter.
Then strategically place the asparagus, yellow squash and lobster tail under, around, between the lettuce leaves and on top so there is an even spread. Make sure the lobster tail is prominent for your guests to see.
Drizzle small dollops of mango dressing on top.
Season with salt and pepper.
Serve immediately.
This is truly a wonderful Summer salad. Fresh seafood with ever so sweet mangoes. Perfect for al fresco dining, which is exactly what we did when we had our friends over. Washed down with iced cold drinks and some bubbles to celebrate a reunion of long-lost friends.
That’s all!
More Seafood Salad Recipes:
Baby Cuttlefish Salad with Green Papaya
Prawn and Fennel Salad with Yuzu Jam Dressing
Risoni Salad with Hot Smoked Salmon and Crab
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Lobster Tail Salad with Mango Dressing
Ingredients
Salad
- 6 lobster tails
- 1 bunch asparagus
- 1 oak lettuce, small
- 4 yellow squash
Dressing
- 1 mango, small
- 2 limes, juiced
- 2 sprigs coriander
- ¼ chilli, green
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp apple cider vinegar
Instructions
Salad
- Wash the green oak lettuce whole. Do this step first as you need time for the lettuce to completely dry. Set aside.
- Remove the shell of the lobster. With a set of kitchen shears, turn the lobster tail upside down so the underbelly is facing up. Cut through the middle of the soft shell from one end to the other. Grab the sides of the lobster tail and gently pry it open to loosen the flesh from the shell. When that happens, grab the flesh and gently wriggle the rest out from the top part of the tail.Using a skewer, pierce it through the middle of the lobster tail lengthwise. This will prevent it from curling when steaming. Over a pot of boiling water, steam for 4-6 minutes, pending on the size of your lobster tail. When done, remove and set aside to cool. Discard the skewer and slice the lobster tail about 3-4 cm in width.
- Cut the yellow squash into small wedges. Bring a small saucepan of water to the boil. Add the yellow squash wedges into the water for 1 min. Remove, run under cold water to stop the cooking process. Pat dry and set aside.
- Using a Y peeler, shave the asparagus. Place the asparagus on a chopping board and lightly shave from the end to the tip. Discard the first shave as we’re after the white part of the vegetable. Then with a little more force, shave the asparagus from top to bottom until you’re not able to do so anymore.
Dressing
- Peel the mango and extract as much flesh as possible.
- Using a hand blender, add the mango, juice of 2 limes, leaves of 2 sprigs of coriander, green chilli, honey, olive oil and apple cider vinegar.
- Blitz until pureed and well combined.
Assembly
- In a medium sized mixing bowl, add the shaved asparagus and yellow squash with 4 tbsp of mango dressing. Add salt and pepper to taste and toss.
- In a separate mixing bowl, toss the lobster tail with 2 tbsp of mango dressing and add salt and pepper.
- With the lettuce, cut it off near the base. We want to retain the lettuce as is, so it resembles a floral bouquet. Place it on a large serving platter.
- Then strategically place the asparagus, yellow squash and lobster tail under, around, between the lettuce leaves and on top so there is an even spread. Make sure the lobster tail is prominent for your guests to see.
- Drizzle small dollops of mango dressing on top.
- Season with salt and pepper.
- Serve immediately.
Equipment
Notes
- You can substitute the lobster tail with crab meat and prawns.
- A whole green oak lettuce was selected because its soft wavy leaves resembled that of a floral bouquet. If you’re unable to source it, select the softest lettuce you can find. Don’t choose the regular iceberg lettuce as it’s too crunchy.
- Keep the rest of the asparagus for another salad or to be used in another dish like a vegetable stir fry.
- If you want a bit more kick, use half the green chilli in the dressing.
10 comments
I am glad I found this amazing salad recipe. I never tried salad with lobster tail but this looks absolutely delicious.
Thanks Saif! It is really delicious, espcially with that mango dressing.
You had me at lobster tail! Add the mango dressing and this is over the top delicious!
Hahaha yes Jess! I was the same when I saw those beautiful tails at the market! I just had to make something with it!
I never know you could shave asparagus! This salad looks so amazing!
Learn something new everyday! You certainly can and just gives the salad a little something extra.
wonderful salad recipe. I am a vegetarian so can not relate to taste but I am in love with your mango dressing. That looks so flavorful. I am going to use that In a salad for sure. Bookmarking it right away.
* you have a beautiful site with awesome clicks.
Thanks Bhawana! Yes that mango dressing is a winner! I’m sure it would go well with so many other types of salad!
Awesome recipe!
Thank you Jon!