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Lychee-Mango Lobster Salad

by in Jul 2005
Lychee-Mango Lobster Salad
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Total Time: 55

Yield: 4 servings

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  • 3 1-1/2-pound lobsters, steamed, meat out of the shell, and cut into bite-sized pieces, claws whole
  • 1 large jicama, peeled and cut into
  • 1/2-inch cubes
  • 4 scallions, sliced, reserving
  • 2 tablespoons for garnish
  • 1/2 cup Lychee-Mango Puree, plus 4 tablespoons for garnish
  • Kosher salt and freshly ground black pepper, to taste
  • 2 heads butter lettuce, leaves separated


In a large bowl, mix together lobster meat, jicama, scallions, and Lychee-Mango Pu-ree. Season with salt and pepper. On salad plates, lay out 3 leaves of butter lettuce and top with a small mound of lobster salad. Drizzle with extra puree. Garnish with the remaining scallions.

Lychee-Mango Puree


  • 1 large yellow onion, sliced
  • 1 tablespoon minced ginger
  • 2 jalape


In a saut
Updated Friday, August 12th, 2005

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