Chilled Lobster with Mango and Mint
Source: Williams-Sonoma Website
Serving Size: 2
Prep Time: ~ 60 min
Cooking Time: ~ 10

NOTE:
You can cook the lobster and remove the meat up to a day in advance.

Place the meat in an airtight container and refrigerate. The lobster-mango molds can be prepared 30 minutes in advance; refrigerate until ready to serve.

Instructions

• Chill Salad Plates
• Bring a large pot three-fourths full of salted water to a boil over high heat.
• Add the lobster, headfirst. Cover and cook until the lobster is red, about 7 minutes.
• Fill a large bowl ice water
• Transfer the lobster the bowl of ice water and let cool completely.
• Remove the meat from the claws, knuckles and tail, and discard the shells. Try to remove the claws in one piece for a nice presentation.
• Cut the tail meat in half lengthwise, then cut each piece crosswise on the diagonal into slices about 1/4 inch thick.
• Peel and seed the mango. Slice the mango into strips about 1/4 inch thick but no more than 2 inches long.
• In a bowl, combine the sliced lobster tail and knuckle meat, all but a pinch of the mango, the olive oil, lemon juice, green onion, half of the mint, salt and pepper. Toss gently until just combined.
• Fill 2, lightly oiled 4-oz. ramekin, OR a 4-oz round, Ziplock container Cover and refrigerate for ~15 min.
• Toll the claw and the remaining mango in the mixture, place in a container and refrigerate.

• ~ 10 min prior to serving, invert the filled ramekin/container onto a chilled salad plate.
• Top each salad with meat from a lobster claw and mango
• Garnish with mint

Ingredient List

• 1 live lobster, 1 to 1-1/2 lbs.
• 1 ripe mango*
• 2 Tbs. extra-virgin olive oil
• 2 tsp. fresh lemon juice
• 2 tsp. minced green onion
• 1 Tbs. finely slivered mint leaves*
• Salt and freshly ground pepper, to taste

• U.S. Season: May through August.
• Selecting Fruit: Mango can be bought green and ripened (when it is yellow/orange, only slightly firm, yielding to gentle pressure) at room temperature.
• It is best to select mangos which are starting to show signs of ripening, rather then totally hard and green, or totally ripe.
• How to cut a mango (http://www.wildoats.com/u/department173/)

• Carefully wrap them in a damp paper towel and place inside of a loosely closed plastic bag.
• Store in the refrigerator, where it should keep fresh for several days.
• Dried mint should be kept in a tightly sealed glass container in a cool, dark and dry place, where it will keep fresh for about nine to twelve months.