Serve this for an elegant but casual summer lunch or a light dinner. Lobster and mango just belong together!
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Lobster Mango Salad with Basil-Lime Vinaigrette
(4) 1 1/4-pound cooked lobsters
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh basil
2 mangos, peeled and cut in thin strips
8 cups mixed field lettuces
- Remove the shells from the lobsters: cut the tails across in 1/4-inch thick slices and keep the claws intact if possible.
- Whisk together the lime juice, olive oil and basil. Toss the dressing with the lettuces and mango; gently toss in the sliced lobster. Divide among four plates, adding two claws to each plate.
Makes 4 servings
251 calories, 25 g protein, 3 g fiber, 8 g fat, 1 g sat fat, 81 mg cholesterol, 440 mg sodium
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