Lobster Caribbean Salad

Preparation Time: 25 minutes
Cook Time: 0 minutes
Serves: 4 people
There may be a cabbage hater in the crowd, but you can win him or her over with this new-take-on-a-slaw salad. Shredded crisp cabbages, vegetables, and mango fruit tossed with a lightly sweet, tangy and a touch-of-spice dressing are only made even better when topped with plump freshly cold lobster meat, sliced avocados, and crunchy salty chopped cashew nuts. Think of this light and flavorful meal-in-a-bowl as a Caribbean vacation without leaving your house

Ingredients List

  • 2 Tbsp. grainy mustard
  • ¼ cup light brown sugar
  • ¼ cup fresh lime juice
  • 1 tsp. minced garlic
  • 1 tsp. hot sauce, such as Tabasco
  • ¼ cup extra-virgin olive oil
  • 4 cups shredded Napa cabbage
  • 2 cups shredded purple cabbage
  • 1 mango, peeled, pitted, and chopped
  • 1 cup julienned carrots
  • ¾ cup sliced scallions
  • ¼ cup chopped flat-leaf parsley
  • Salt and freshly ground black pepper to taste
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 lb. pre-cooked fresh lobster meat
  • ½ cup chopped toasted, salted cashews

Cooking Instructions:

Recipe created by Vanessa Seder for Maine Lobster Now®

1. For the remoulade: In a medium bowl, combine mayonnaise, lime juice, cayenne pepper, lime zest, and minced garlic and mix until smooth. Refrigerate until ready to use.

2. For Fritters: In a medium bowl, whisk together flour, salt, baking powder, and paprika.

3. In a separate medium bowl, beat the egg yolks, then stir in the corn and lobster. Add to the flour mixture and mix well.

4. Beat the egg whites until soft peaks form; then fold into the flour mixture. The dough may appear dry at first, but keep stirring until dough comes together.