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Grilled Lobster Salad with Mango, Avocado and Vanilla Honey Vinaigrette

Grilled Lobster Salad with Mango, Avocado and Vanilla Honey Vinaigrette

Ingredients

  • 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

Preparation

  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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