Lobster-Mango Salad

Recipe Ingredients

1/3 cup	78ml	Fresh orange juice
1/4 cup	59ml	Fresh lime juice
2 tablespoons	30ml	Minced peeled gingerroot
1/2 teaspoon	2.5ml	Salt
1 cup	146g / 5.1oz	Chopped peeled mango
3/4 cup	46g / 1.6oz	Minced red onion
1/4 cup	36g / 1.3oz	Finely chopped seeded serrano chile
3 tablespoons	45ml	Chopped fresh mint
1		Belgian endive - (1/4 pound)
2		Lobsters - (1-1/2 pound)
		Cooked
8 cups	1896ml	Gourmet salad greens
32		Peeled jicama - (9 x 1/2 x 1/8-inch)
24		Asparagus spears - steamed and chilled
1 teaspoon	5ml	Freshly ground pepper

Recipe Instructions

Combine the first 4 ingredients in a small bowl; stir well.

Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.

Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.

Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.

Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat. Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate. Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture. Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive. Yield: 4 servings.

Source:
Cooking Light, May 1995, page 64

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