Lobster and Mango Salad Recipe


  1. 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.
  2. Boil the lobster until cooked, remove the meat from the tail and claws, dice into small chunks.
  3. Combine the diced mango and avocado in a bowl and add the chopped coriander and chunks of lobster meat.
  4. Next, simply combine the dressing ingredients in a separate bowl and drizzle over the salad mixture. Push back into the lobster shell.
  5. Use a food processor to crush the mint ice and serve sprinkled over the salad - squeeze a little lemon over the lettuce.

Author The Cornish Fishmonger


  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 2


  • 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