Lobster & Mango Salad

A refreshing summer lobster recipe that combines exciting and tasty tropical flavours
Lobster & Mango Salad
  • 2 people
  • 30 mins
  • 20 mins
  • 10 mins


Firstly, to make the mint ice, blanch some mint in boiling water for 30 seconds. When cooled, blend and strain through a coffee filter twice to ensure beautiful, clear ice. Freeze in a ice cube tray.

Boil the lobster until cooked, remove the meat from the tail and claws, dice into small chunks.

Combine the diced mango and avocado in a bowl and add the chopped coriander and chunks of lobster meat.

Next, simply combine the dressing ingredients in a separate bowl and drizzle over the salad mixture. Push back into the lobster shell.

Use a food processor to crush the mint ice and serve sprinkled over the salad - squeeze a little lemon over the lettuce.


  • Main Ingredients:
    1 lobster
    1 bunch lettuce
    1 mango (diced)
    Coriander (finely chopped)
    1 lemon

    Dressing Ingredients:
    3 tablespoons olive oil
    Chilli powder
    1 tablespoons balsamic vinegar

    Mint Ice Ingredients:
    A bunch of fresh mint
    1 Litre boiling water

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