appetizer, Brunch, fruit, Recipes, Seafood

Lobster Tails Salad with Mango and Coconut Milk Dressing

When I cook lobster tails, it’s usually for one purpose: lobster rolls (see a recipe HERE). However, since it’s quite a summery dish, it didn’t feel right to prepare it in this current cold weather. So, I’ve decided to mix the cooked lobster with some warming, spicy-sweet coconut milk dressing instead. To this I’ve added some diced mango, which added both acidity and sweetness. Fresh mint was added just before serving, and some more mango and coconut flakes were added for garnish. All these flavors complemented the sweet lobster meat beautifully, and the result was even better that what I’ve expected.
This salad is perfect for serving as part of finger food buffet, but it can also be served as first course, on endive or romaine lettuce leaves. Try it and enjoy.

Makes: 12 appetizer size or 4 first course
Cooking time: 10 minutes
Prep time: 20 minutes

2 X 10oz (285 grams) lobster tails
For cooking the tails:
3-4 bay leaves
1 tsp black peppercorns
1” (2.5cm) piece of fresh ginger, sliced
1 celery stalk, cut into large sections
1 cup fruity white wine
For the Salad:
1 cup full fat coconut milk
1 tsp red curry paste
1 tsp green curry paste
2 tsp sweet chili sauce
1 tsp Sriracha sauce
2 tsp soy sauce
1 tsp lime juice
½ tsp salt
½ mango, cut into small cubes
¼ jalapeno, deseeded, diced small
2 scallions, roughly chopped
For serving:
¼ cup mint leaves, roughly chopped
Fresh mint leaves
Mango cubes
Dried coconut flakes

1. The lobster: with kitchen scissors, cut the shell in the middle on both sides. Fill a large pot with water, add the bay leaves, peppercorns, ginger and celery and bring to the boil. Add the wine and lobster tails. Cook on medium-high heat for about 10 minutes, or until the shell changes color to red, the meat changes color from opaque to white, and the tails curl up. Remove the tails from the liquid and let cool to room temperature. Remove the shells, cut the meat in half and then into medium chunks.

2. The salad: in a bowl, mix the coconut milk with the rest of the ingredients. Taste and adjust seasoning if needed. Add the cooked lobster and mix gently. The salad can be served at this point, or kept in the fridge, in an air tight container, for up to two days. Bring to room temperature before serving.

4. To serve: add the chopped mint to the salad and mix well. Divide between small dishes, if serving as an appetizer, or between plates, on endive or lettuce leaves, if serving as a first course. Garnish with the mint leaves, mango and coconut flakes before serving.

64 thoughts on “Lobster Tails Salad with Mango and Coconut Milk Dressing”

  1. Oh, for the days in Florida when we could just slip over the side of the boat into the water and pull out a lobster. I never liked the “dispatching” of them (so I made myself scarce), but the flavor was deeeee-vine! Having a nice sauce around them was always more appealing than just pouring butter on them, although that was delicious, too. sigh

    Virtual hugs,

    Liked by 1 person

    1. lol It looks like the comments inspector was in a rush today!
      I’m glad you liked the recipe. It’s so quick and easy to make yet full of flavor. I’m lucky to be able to get lobster fairly easily. Though frozen lobster tails are quite a good option too. 🙂


        1. Unlike most fish, lobster and shrimps tend to keep their texture better when frozen. If you can find ones that are vacuumed, they will give you the best results. Not 100% like the fresh ones, of course, but close enough. 🙂


  2. What a wonderful salad Ronit – the dressing is off the chart! I do like the poaching broth – that had to add some nice flavor to the meat. I’m not a big fan of coconut but with all the rest of the ingredients I’m sure it blends right in 🙂

    Liked by 1 person

  3. Oh my goodness! I have to admit I have never cooked lobster but this looks fantastic! I’m actually a bit nervous to cook lobster. I may have to take the plunge!

    Liked by 1 person

    1. Thank you Marcellina, I’m glad you liked the recipe and that it inspired you to cook lobster. Cooking the tails only is way less intimidating that with the whole ones, so it’s really a good place to start. Hope you’ll enjoy the results. 🙂


  4. I don’t think that I’ve ever used mango in a recipe. This recipe looks delicious – and, for some reason, it really makes me want to experiment with using mangos in a variety of dishes.

    Liked by 1 person

    1. Thank you Sheryl, I’m glad to know that this tasty recipe inspired you to try using mango in various dishes. I’m sure you’ll enjoy it.
      Now I wonder how and if mango was readily available in the US 100 years ago?


  5. I have absolutely no idea how this one could possibly have slipped by my notice for 2 whole weeks, it’s right up my alley O.O It’s like you’ve picked this right from my subconscious, giving my – until about 2 seconds ago unspecified – dinner plans a perfect face! I’m sure I won’t be able to hunt down lobster tails within the next hour or so, so I’ll have to go with prawns or river crab for tonight~ Thanks for saving my day 🙂

    Liked by 1 person

    1. Thank you Diana. It is indeed hard to keep up with all the posts but better late than never. 🙂
      The salad turned out even better than I’ve expected. I’m quite sure the flavors will work well with prawns or crab as well. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂


  6. I’m just now catching up with your blog and what a lovely recipe to start with. Mangoes are just starting to appear in our markets and this sounds like a delicious dish.


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