It’s what I want for lunch. It is luxurious, healthful, beautiful and (if you have cooked lobster on hand), easy to throw together.
Now who, you might wonder, would happen to have cooked lobster on hand? Before you jump to the conclusion that I just dropped a culinary professional’s “let-them-eat-cake” bomb, let me explain. When we cook lobster at home (which isn’t nearly as often as I would like), we generally try cook one or two extras. That way, the pleasure goes on to the next day, when we can easily and far less messily take the meat out of the tail and claws and chop it up to make a special lunch. It might be lobster rolls, or it could be these avocado-cups-o’-heaven. Right now, my waistline is begging me to choose the Lobster Mango Salad which has only 301 calories per serving but plenty of health-improving nutrients. If this is diet food, I’m all about dieting.
In case you don’t happen to have cooked lobster on hand, it is helpful to know that a 1 1/4 pound lobster yields about 3 1/2 ounces of cooked meat. This varies by season: summer Maine lobsters, which have soft shells, will yield a little less. You’ll see it as soon as you crack it open– there is a lot of space between the meat and the shell. The meat of hard-shelled winter lobsters, on the other hand, really fills up the shell and you end up with more meat.
2 ripe avocados 1 1/3 cups chopped cooked lobster meat 1 mango, diced 1 tablespoon lime juice 1 tablespoon plus 1 teaspoon extra virgin olive oil 1 tablespoon cilantro, chopped Makes 4 servings Nutrition for each serving: 301 calories, 13 g protein, 22 g carbohydrates, 8 g fiber, 20 g fat, 3 g saturated fat, 197 mg sodium 
Lobster Mango Avocado Salad
Wow Marge. That’s is crazy to think there is only 3 1/2 ounces of usable meat in a 1 1/4 pound lobster. That doesn’t sound like much at all. Good thing every bite tastes so good! This recipe looks so fresh and healthy. And I am sure very satisfying. Even if it is “diet” food;)
Katie–A few years ago, I was working on a project for which I had to cook and shell many lobsters and weighed them all raw and then shelled. I was stunned! I followed up with research to see if my numbers were the norm, which in fact they were. I was especially happy when I realized that one chick lobster (1 1/4 pounds) — or that 3 1/2 ounces of meat– has only 128 calories and 2 grams of fat, but 24 grams of protein.
Sounds fantastic. I love lobster so I’m sure this will make my favorites list.
Especially now that, as Candace points out, lobster is much more reasonably priced. And yet…it still feels luxurious to me.
Marge-
Wish I wasn’t allergic to shellfish. This dish not only looks gorgeous but so yummy!
Hope you had a good summer…
Susan
We, too, have a shellfish allergy in our home. I’ve become accustomed to substituting a mild white fish or chicken in recipes like this.
Since it’s our habit to grill extra meat, the citrus grilled chicken tenders left over from Saturday evening are turning into this lovely salad for dinner tonight. Happy yummy tummies!
With Lobster prices down I’m definitely stocking up and making this recipe. Thanks Marge! xo
I support any diva that encourages Lobster Indulgence!!!!
I would never suppose to guild your lily (for WHAT a lily it is!) but I wonder how delicious this recipe could also be using a slightly green mango, adding a bit of chili spice and maybe edging the lime juice up a smidge…. Just on the occasion one doesn’t find that perfect mango…………
I’m just a pushover for that great floral green mango flavor.
Big Love,
Big Mary
I love the idea of the chili and green mango! I, too, love green mango (and green papaya); and the contrast of a touch of heat would give this salad new depth. And you are right– as you can tell from the photo, I had wonderful mangos at just that right stage of ripe juiciness.
I know a certain husband of mine ,who shall remain nameless, (Tracy)…who lives and dies for lobster. Just feed him this the next time we’re over….Happy Dance ….Happy Dance !!!!!
At 4.99/lb as seen yesterday in NYC’s Chinatown this could easily become a habit. Since Mangoes are no longer as available I wonder how a luscious Papaya would do.
Different varieties of mangoes come into the market nearly year round, but papaya could also work. I especially like Big Mary’s suggestion below to use green papaya or mango with a little bit of chili heat.