Lobster and Mango Salad with Arugula

Lobster and Mango Salad with Arugula

Lobster and Mango Salad with Arugula is a luxurious yet refreshing dish that combines the sweetness of ripe mango, the peppery bite of arugula, and the rich, tender flavor of lobster.

This elegant salad is perfect for special occasions, a summer gathering, or a light but satisfying meal. The contrast between the sweet, juicy mango and the savory lobster pairs beautifully with a tangy citrus dressing, creating a salad that’s both vibrant and full of flavor.

It’s quick to prepare, making it an excellent choice for a meal that feels gourmet without requiring hours in the kitchen.

Ingredients:

For the Salad:

1 lb cooked lobster tail meat (about 2-3 tails), chopped into bite-sized pieces

1 large ripe mango, peeled, pitted, and diced

4 cups fresh arugula, washed and dried

1/4 cup red onion, thinly sliced

1/4 cup cucumber, thinly sliced

1/4 avocado, sliced (optional, for added creaminess)

1 tablespoon fresh cilantro, chopped (for garnish)

1 tablespoon toasted sesame seeds or chopped nuts (optional, for garnish)

For the Dressing:

2 tablespoons extra virgin olive oil

1 tablespoon fresh lime juice (about 1 lime)

1 tablespoon honey or agave syrup

1 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

How to Make:

Prepare the Lobster:

If using whole lobster tails, begin by boiling or steaming them until fully cooked (about 5-7 minutes for lobster tails, depending on size). Once cooked, remove the lobster meat from the shells and chop it into bite-sized pieces. Set aside.

Prepare the Mango and Vegetables:

Peel and dice the mango into small cubes. Slice the red onion and cucumber thinly. If you’re using avocado, slice it into thin strips or cubes. Set all the ingredients aside.

Make the Dressing:

In a small bowl or jar, whisk together the olive oil, lime juice, honey, and Dijon mustard until the dressing is smooth and well-combined. Season with salt and pepper to taste. If you like a more tangy dressing, you can add extra lime juice or a splash of white vinegar.

Assemble the Salad:

In a large salad bowl, toss the arugula with the red onion, cucumber, and diced mango. Gently add the lobster meat and avocado (if using) to the salad, being careful not to break apart the lobster pieces.

Dress the Salad:

Drizzle the dressing over the salad and toss gently to combine. Be sure to coat all the ingredients with the dressing but avoid over-mixing to preserve the delicate lobster meat.

Garnish and Serve:

Garnish the salad with freshly chopped cilantro and sprinkle sesame seeds or chopped nuts on top for added texture and flavor. Serve immediately as a light lunch or an elegant starter for dinner.

Chef’s Note:

This Lobster and Mango Salad with Arugula can be easily customized to suit your preferences. For a more substantial meal, you can add other ingredients like quinoa or roasted sweet potato for extra heartiness. If you prefer a spicier kick, try adding a thinly sliced chili pepper or a dash of chili flakes to the dressing.

For an even more luxurious touch, consider adding a few strips of crispy bacon or a dollop of creamy goat cheese. The sweet and savory flavors will blend beautifully with the lobster and mango, taking the salad to the next level.

This salad is perfect for meal prep as well—just store the dressing separately and combine it with the salad ingredients when you’re ready to serve.

Nutritional Information (per serving, based on 4 servings):

Calories: 290

Protein: 22g

Carbohydrates: 18g

Fat: 18g

Fiber: 4g

Sugar: 13g

Sodium: 250mg

Lobster and Mango Salad with Arugula is a nutrient-packed dish, rich in protein from the lobster and healthy fats from the olive oil and avocado. It’s an excellent source of vitamins A and C, while also providing dietary fiber. The balance of fresh, light ingredients with the richness of lobster makes this salad both satisfying and health-conscious, perfect for those looking for a meal that’s as indulgent as it is wholesome.