Lobster Tail Salad With Mango Sauce |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 2 |
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Recipe originally from Australia. Ingredients:
2 large lobster tails, green |
1 large mangoes or 2 small mangoes |
3 tablespoons sour cream, light |
1/4 cup lemon juice |
1 teaspoon brown sugar, light |
3 teaspoons thai chili sauce |
Directions:
1. Mango Sauce:.
2. Peel mango, remove seeds, and chop flesh. Place in food processor or blender or stick blender mixing container. Add remaining ingredients and mix or blend until smooth.
3. Cover and refrigerate until needed.
4. Lobster:.
5. Bring a large pot of lightly salted water to a rolling boil and drop the tails in, carefully.
6. Turn heat down to a simmer and cook until shells are completely red, but being careful not to overcook. Remove and drain.
7. Cut along the soft underside of the tail, using a pair of sharp kitchen shears. Ease out the whole tail flesh in one piece. Slice in half, lengthwise. Refrigerate until serving time.
8. To Serve:.
9. Place one half of tail on plate of baby greens. Top with mango sauce and serve.
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