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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Grilled Lobster Salad with Mango, Avocado and Vanilla Honey Vinaigrette

Grilled Lobster Salad with Mango, Avocado and Vanilla Honey Vinaigrette


  • 4 ea HIDDEN BAY® Canadian Lobster Tails
  • 2 Tbsp Cooking Oil
  • 1 Fresh Mango -diced
  • 1 Fresh Avocado - diced
  • 12 ea Thin slices fresh Jalapeño
  • 2 Tbsp Diced Red Onion
  • 4 oz Heritage Lettuce Mix
  • 1 oz Fresh chives cut into half inch lengths

Honey Vanilla Vinaigrette

  • 2 T Honey
  • 2 T Rice Vinegar
  • 1 T Lime Juice
  • 5 T Vegetable Oil
  • ½ Vanilla Bean - contents scraped out
  • Salt & Pepper to taste


  1. Cut the lobster shell with kitchen scissors on the bottom side of the tail and pull apart to expose the meat.
  2. Brush the lobster with cooling oil and grill in the shell on a char-broiler or similar device until cooked through.
  3. Allow the lobster to cool and then pull from the shell (keeping the shell intact) and cut into bite size pieces.
  4. Toss the lobster in a bowl with the diced mango, onion, jalapeño and avocado.
  5. Add in half of the honey vanilla vinaigrette.
  6. Place the lobster salad on a bed on top of the heritage mix and garnish with the fresh chives.
  7. For Honey Vanilla Vinaigrette, combine all ingredients and chill for service.

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