Sunday, July 21, 2013

Taste of summer: Lobster mango salad

HALLIE EPHRON: With temperatures soaring here into the 90s day after day, the only thing to do is boil a lobster. How can you not, with prices having come down so far? Here in New England we're seeing them as low as 5.99 a pound. I'm afraid it's the silver lining of global warming.

The other day I boiled a 2-pounder, took the meat out of the shell, chilled it, and made a lobster mango salad. It was spectacular. The perfect summer dish.

What makes it work is the bitterness of  arugula and the bite of cilantro and the sweetness of the mango and the lobster. I put the dressing on the lobster and added the lobster to the rest of the (undressed) ingredients because you don't want to overwhelm the greens with the taste of the dressing. 



Hallie's Lobster and Mango and Arugula SaladServes 2

INGREDIENTS FOR THE SALAD
Meat from a 2-pound boiled lobster, chopped into good sized chunks
1 mango (I like the yellow "ataulfo" variety best) peeled and seeded and cut into pieces
1/4 cup of coarsely chopped cilantro
Romaine lettuce
Arugula

INGREDIENTS FOR THE DRESSING

3 T mango chutney (if there are big chunks of pickled mango in it, chop them up)
About 1/4 c rice vinegar
About 1/3 c olive oil
A healthy squeeze of sriracha (hot sauce)

Directions:
1. Make the dressing: Mix together the ingredients. That's it.
2. Toss the lobster with the dressing.
3. Assemble the salad - a layer of lettuce and arugula topped with fresh mango and sprinkled with cilantro - top with lobster and dressing.

We had al fresco it with some French bread and Vinho Verdi --  a light, crisp, and inexpensive (at least the bottle we had) Portuguese wine with a little sparkle.

Share your favorite summer salads...

11 comments:

Joan Emerson said...

The lobster mango salad sounds yummy . . . .

Here’s an easy cucumber salad that we really enjoy . . . .

Mix together:
Thinly slice two large cucumbers
Finely chop three scallions
Two tablespoons soy sauce
One tablespoon sesame oil,
One tablespoon sugar,
Four tablespoons vinegar
Gently mix together; let stand at least one hour before serving

Hallie Ephron said...

That sounds great, Joan -- do you ever salt the cucumbers first? Let them sit for like 20 minutes and then rinse and drain them before making the salad? (I do it to eggplant, too, before frying.) It's not necessary but I like the change in the consistency.

Joan Emerson said...

Hallie:
While I often salt the cucumbers for other salads, I've found this one is better if I don't salt them first . . . .

Hank Phillippi Ryan said...

YUM! On the way your house..

We're making rack of lamb on the grill tonight..wouldn't Joan's cucumber salad be lovely with that? .

Lucy Burdette aka Roberta Isleib said...

Sounds fabulous Hallie! And Joan, thanks for the cuke recipe--they are just starting to roll into our garden:)

Lucy Burdette aka Roberta Isleib said...

Joan, will you email me--I have a question for you...

lucyburdette at gmail dot com

Hank Phillippi Ryan said...

IS the question--do you peel the cucumbers?

Kaye Barley said...

YUM! Hallie - your lobster mango salad sounds like a true summer treat Joan your cucumber salad sounds delish! I love summer salads, and here's one I fix often (more cucumbers!).

Hungarian Cucumber Salad
2 large cucumbers (peeled)
2 tsp. salt
3 Tbsp. vinegar (apple cider, basalmic or white - your choice)
1 1/2 tsp. sugar
1/4 tsp. pepper
1/2 clove garlic, minced (although, I usually pass on the garlic)
1 onion, chopped
1 tomato, chopped
1 cup sour cream
Mix together - chill
Top with 1/4 tsp of paprika

Denise Ann said...

I saw Hallie's recipe on facebook earlier, and used the dressing for cold shredded chicken breast on arugula. It was really popular. We are also in the heat zone, and I had a picture of a cold supper . . . but the cook does end up with a lot of hot work in advance!!

Macho Gazpacho (from Marjorie Falk)

5 c tomato juice or V8
1 small yellow onion, diced
2 T honey
3 large ripe tomatoes, diced (even right now, I use canned)
1 med. green pepper, chopped
1 med. cucumber, chopped
2 scallions, sliced
juice of 1/2 lemon and 1/2 lime (can use more, and zest if you like)
2 T red wine vinegar
1/2 tsp. fresh tarragon
1/2 tsp. basil
1/4 tsp parsley
Dash (or more) cumin or cayenne
2 T olive oil
Salt & pepper
Small can of corn, drained.

Let sit in fridge for 4 hours.
10 servings.

Joan Emerson said...

Hank:
It's your preference as far as peeling the cucumbers . . . I generally peel them, especially if the peel is thick, but it's a personal choice.

Tilia Klebenov Jacobs said...

Just made cucumber-honeydew salad with honey-olive oil dressing. Touch of salt and pepper, a little fresh basil, and you're all set.