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Lobster, Mango and Corn Salad in Watermelon and Grapefruit Vinaigrette

Make Lobster, Mango and Corn Salad in Watermelon and Grapefruit Vinaigrette at home with Live Maine Lobsters, Ears Sweet Corn, Ripe Mango Peeled Pitted And Diced, Red Bell Pepper Diced, and Red Onion Diced. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2
• 3
• 1
• 1/2
• 1/2
• 2 stalk
• 2 tbsp
• Salt
• White Pepper
• 1 head
• 1 cup
• 2 tbsp
• 2 tbsp
• 1 tsp
• 3/4 cup

Method (preview)

1. 1

   Cook the lobsters in a large pot of boiling salted water for 12 minutes.

2. 2

   Let cool and remove the meat from the shells.

3. 3

   Chop the tail and joint meat into 1/2 inch pieces and reserve the whole claw meat for garnish.

4. 4

   In a medium pot of boiling salted water, cook the corn until tender, about 10 to 15 min. Let cool and cut the kernels from the cob.

5. 5

   Toss the lobster meat, corn, mango, red pepper, onion, celery, and cilantro in medium mixing bowl and season with salt and pepper.

6. 6

   With the motor running, slowly add canola oil.

7. 7

   Add about 1/2 cup of dressing to salad mixture, season with salt and white pepper and refrigerate for 2 hours. (Reserve the leftover dressing for another use.) Serve the salad over shredded iceberg lettuce on individual plates and garnish with a lobster claw and whole cilantro leaves.