Spicy Lobster Cakes With Mango And Avocado Salsa Recipes

BAJA LOBSTER AND MANGO SALAD

Steps:

• Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
• Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
• Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

LOBSTER, MANGO, AND AVOCADO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.
• Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.
• Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.
• Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.