Maine Lobster Napoleon With Mango Vinaigrette

Place mango, sherry vinegar, and mustard in a blender. With motor running, slowly add peanut oil and blend on medium speed for 1 minute. Season dressing with salt, pepper, and cayenne to taste.

Toss mixed greens, tomatoes, and mushrooms with vinaigrette, reserving some to finish the dish.

In small serving bowls, spread alternate layers of green mixture, mango, avocado, and lobster, equally divided between the bowls, packing down until bowls are filled.

Invert bowls onto plates and unmold, tapping lightly if necessary to help loosen. Sprinkle the tops of lobster napoleons with remaining vinaigrette (or transfer vinaigrette to a squeeze bottle and pipe designs on napoleons).

If desired, garnish with lobster heads, claws, and/or tails.