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Lobster and Mango Salad

Ingredients to Serve- 4

Lobster and Mango Salad
  • 2    (2 pound)    Live Maine lobster
    Dressing
    2    tablespoons    Thai Fish sauce
    1    teaspoon    Sugar
    3    tablespoons    Freshly squeezed lime juice
    3    tablespoons    Olive oil
    1    small    Thai chili, seeded and minced
    12    large    Fresh Thai basil leaves, minced
    2    sprigs    Cilantro leaves, minced
    1    cup    Shredded Napa cabbage
    1    bunch    Arugula, stems removed
    1    small    Red bell pepper, seeded, deribbed, and thinly sliced
    1    large     Ripe mango, peeled, cut from the pit, then into julienne

To Prepare the Lobster: 
Plunge the lobsters into a large pot of boiling salted water.  Cover and boil for 10 minutes.  Transfer the lobsters to a bowl and let cool to the touch.  Using a clean kitchen towel, tear the claws and legs away from the body.  Wrap the towel around the tail and twist, separating it from the body.  Place the tail on its side and crush down with the palm of your hand until the shell cracks.  Separate the meat from the shell and cut it into ½-inch slices.  Using a lobster cracker, crack the claws and knuckles of the lobster and remove the flesh with an oyster fork.   Use immediately, or cover and refrigerate for up to 24 hours.

To Prepare the Dressing: 
In a small bowl, combine the fish sauce, sugar, lime juice and the chili.  Stir in the basil and cilantro.  

To Prepare the Salad: 
In a large bowl, toss the cabbage, arugula, bell pepper, and mango with ¼ cup of the dressing.  Arrange the salad on salad plates.  Top with overlapping slices of the lobster.  Spoon the remaining dressing over the lobster.


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