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
Ingredients:
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.
Yum! That looks delicious!
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Thank you Angela, I’m glad you liked the recipe. It turned out so tasty. Definitely a keeper! 🙂
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This looks so lovely and tropical! 😊
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Thank you Colleen, I’m glad you liked the recipe. These tropical flavors were just perfect on a cold day! 🙂
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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
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Nice memories! Such a fresh lobster is no doubt so much better than anything found at the store. 🙂
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What a delicious salad and so fancy. I have to drive an hour if I want to get
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Lobster. (Don’t know what happened there) cause I wasn’t finished 😂😂 . Anyway it sounds amazing.
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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. 🙂
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I’ve seen the frozen ones but never dared to buy one. I’ll give it a go then 😉
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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. 🙂
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👍🏻 Great. Thanks Ronit
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Interesting twist to the lobster tail. Looks delicious, Ronit!
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Thank you Rini, I’m glad you liked the recipe. I wanted something different this time, and it turned out even better that I’ve expected. Definitely a keeper! 🙂
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Yummy Ronit…I love lobster and this sounds very nice and one to try 🙂
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Thank you Carol, I’m glad you liked the recipe. I wanted something different this time and these tropical flavors were just perfect with the lobster. 🙂
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What a great idea, Ronit! I will certainly try to recreate it with kosher fake lobster, giving you full credit, of course.
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Thank you Dolly, I”m glad you liked the salad. I hope you’ll enjoy it with the kosher “lobster”. I’m now thinking of using this dressing with cooked chicken. We’ll see how it goes! 🙂
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I’ve used coconut milk marinade with salmon. It should work beautifully with chicken as a dressing, I am sure. 😻
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That really looks awesome and so delicious!
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Thank you Karin. The salad turned out even better than I’ve expected. It was perfect on a cold day. 🙂
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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 🙂
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Thank you Judi, I’m glad you liked the recipe. The poaching broth indeed adds nice flavor to the lobster. I was surprised how well it worked with these Asian/tropical ingredients. Definitely a keeper! 🙂
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It looks absolutely delicious 🙂
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Thank you Sophie. 🙂
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Your welcome 🙂
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That looks amazing and yummy! 🙂
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Thank you , I’m glad to hear! 🙂
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This looks delicious. I have to admit I’ve never had lobster before.😊😋
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Thank you Ursula, I’m glad you liked the recipe. I’m sure you’ll love lobster once you’ll try it. It has such wonderful texture and sweetish flavor. It’s never too late to start! 🙂
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Ronit – this sounds amazing! I am having a case of food jealousy right now!!
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Thank you Mollie, “food jealousy” is a great compliment! I’m glad you liked the recipe. It turned out very tasty. 🙂
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🙂
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delicious looking post…
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Thank you Reena. 🙂
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Oh my that looks so delicious!!
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Thank you Sha! 🙂
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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!
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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. 🙂
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Ronit, you continue to surprise and inspire in equal measure.
This is another delight.
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Thank you Conor, I’m glad you liked the recipe. I was surprised how well these Asian ingredients enhanced the sweet flavor of the lobster. Will definitely make it again soon. 🙂
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LOVE this twist on lobster, I can imagine the taste is heavenly!
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Thank you Annie, I’m glad you liked the recipe. I was very pleased with how tasty it came out. 🙂
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I can’t wait to try the dressing!
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Thank you Vicky. I hope you’ll enjoy it.:)
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love mango paired with seafood, looks yum!
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Thank you Nisha, I’m glad you liked this tasty combination. 🙂
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Hi
I have nominated you for an award . Participation is optional , do check it out when you get a chance 🙂
https://inspiresn.wordpress.com/2018/02/08/the-entertainer-blogger-award/
Thanks,
Nisha@inspiresN
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Thank you Nisha. Sorry that for lack of time I can’t participate in the award scene. 🙂
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Sure no problem Ronit!
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I love lobster and this looks delicious!
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Thank you Joanne, I’m glad you liked the recipe. The salad turned out really tasty. 🙂
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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.
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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?
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Oh my, this is definitely warming! Love your selection of flavors.
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Thank you Mimi! The salad was just perfect on a cold day. I will definitely be making it again soon. 🙂
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Your recipes are always so unique… keeping this one for when I have guests over.
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Thank you Annika! The salad turned out even better than I’ve expected. I hope you’ll enjoy it too. 🙂
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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 🙂
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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. 🙂
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Wow. They look delicious!
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Thank you! 🙂
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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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Thank you Karen, welcome back. I’m glad you liked the recipe. This combination of flavors turned out so good. I hope you’ll enjoy it too once mango season starts. 🙂
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