Maine Lobster Napoleon With Mango Vinaigrette Recipe

ingredients

MANGO VINAIGRETTE
1 ripe mango, peeled and diced
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1/2 cup peanut oil
salt and freshly ground black pepper
cayenne pepper

LOBSTER NAPOLEON
4 cups mixed salad greens
2 Roma tomatoes, seeded and diced
4 large mushrooms, sliced
1 mango, peeled and thinly sliced
1 avocado, peeled and thinly sliced
2 whole lobsters (1 pound size), cooked meat of, sliced into medallions and chilled

directions

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.

nutrition data

Nutritional data has not been calculated yet.

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