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Lobster Timbale with Avocado and Mango

Lobster Timbale with Avocado and Mango

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Allison Beck

Lobster Timbale

If you're lucky enough to get lobsters fresh from the boat, the still warm, just-cooked lobster meat needs little garnishing. They're great alone with lemon juice, warm drawn butter, or even mayo (if you're of that camp). Nearly, because there is no better way to let that rosy-tinged meat shine than by serving it with mango and avocado for some contrasting color.

I recommend assembling this dish with a round ring mold, layering each ingredient before removing the ring. If you don't have a ring mold, however (like me), don't fret — the dish is still just as delicious layered free-form.


  • One 1 1/4-pound cooked lobster, meat removed and cut into bite-sized chunks
  • 2 scallions, finely sliced, plus more for garnish, if desired
  • 2 tablespoons extra-virgin olive oil
  • Salt, to taste
  • 1 avocado, flesh cut into 1/2-inch chunks
  • 1 mango, flesh finely diced

The Rosie Project: Lobster, Mango, and Avocado Salad

This book was one I never would have chosen for myself, and if you follow me at all you know I don’t really go for any kind of love story lit, but I have become surprised at how often I tend to read it (and like it). Regardless, The Rosie Project was one of those novels that I wasn’t planning to read but I did and I enjoyed it.

The Rosie Project is about Don Tillman, a genetics professor who has organized his life down to its smallest details. Due to Don’s belief that life is a series of systems and routines he has trouble fitting in and even more difficulty dating. He decides to start the Wife Project, a screening test to find a compatible mate for himself. Enter Rosie, an unpredictable woman that Don dismisses at first but then find himself drawn to as he helps her track down her biological father.

Through their adventures collecting DNA samples from possible father candidates, Don and Rosie fall in love, though they both refuse to acknowledge the fact. Don fails to recognize how he feels about Rosie because she doesn’t fit the profile of a perfect mate. At the same time Rosie denies her feelings for Don. Eventually the two acknowledge their feelings for one another just as their search for Rosie’s father combusts.

The dish that I made makes it appearance on Don’s first date with Rosie which doesn’t go as originally planned and they end up at his apartment for dinner. At this point Don has abandoned the date and begins preparing his normal Tuesday night dinner from his standardized meal system: Lobster, mango and avocado salad with wasabi coated flying fish roe and crispy seaweed and deep fried leek garnish. The title of this dish sounded intimidating and, for a salad, very complex I decided to give it a shot.

The significance of the salad in this scene is pretty obvious. It gives the reader insight into Don and Rosie and their very different perspectives on everyday tasks and items. Don sees making the salad as part of a routine, looking at it in regard to nutritional value, a part of a system, and a task that can be completed without contemplation. Rosie’s attitude in regards to the salad demonstrates how she also has rules but with different sorts of sub-rules and exceptions which is how she lives her life. She gives regard to the way the food makes her feel for example, the killing of the lobster, and the sustainability of the seafood whereas Don looks at the dish in terms its merits as a part of his overall meal system.

I will be honest, I was terrified to make this salad. I know that sounds crazy but it had so many components to it whenever I started planning to make it or even purchase the ingredients, I got panicky. I forced myself forward with this though because I liked the fact that it was healthy and outside of my normal cooking comfort zone. Again, if you have read some of my past posts you know that seafood is a thing that intimidates me. Regardless, I searched all over creation to find these ingredients and was mostly successful while the assembly of the salad was considerably easier.

For the base of the salad I used a combination of green leaf lettuce, romain lettuce, artisan lettuces that came prepackaged in the grocery store and arugala. I did this for a couple reasons, first because those lettuces are said to be more nutritionally superior than other lettuces. I thought that since Don bases his cooking method partially off nutrition, that this would be a nice choice. I also chose this because it just seems fancier than iceberg lettuce and a better foundation for lobster. The other salad ingredients were pretty basic, the avocado and mango are easily found in grocery stores.

The next step to this salad was preparing the lobster. I used the information from the novel and interpreted as best I could.

“I put the herb and vegetable mixture in the large saucepan with the water, salt, rice wine vinegar, mirin, orange peel, and coriander seeds”.

I prepared boiling water with all of the above mentioned ingredients plus a little bit of dill. I can’t kill a lobster, I didn’t even want to put it in the freezer to put it to sleep and then kil it so I used two lobster tails for this. The logic may be flawed with this idea but I felt a little better about the whole thing using the tails. You can do whatever you prefer. I put the lobster (tails)into my prepared water.

For the dressing, I used what I could get out of the context clues in the novel. The rest I put together through a lot of random Google searching and then good old fashioned taste testing.

Finally the garnish, I thought this was pretty straight forward but I looked up how to do it chef style because I thought it would fit in with this dish better than a lump of fried leek. So I washed and dried my leeks, cut them into very thin strips and paced in the oil until golden. My suggestion for this is to dry the leeks! I got splashed several times wit hot oil because the leeks were still a bit wet. I would also suggest using a neutral flavored oil. I also took the nori sheets and cut into thin strips and mixed with the leeks for the garnish.

The result was a very aesthetically pleasing salad. I really liked the color of everything and the way it sat on the plate. Upon tasting it I was… a little dismayed, only because with the amount of effort required for this salad I expected more. I actually think the dressing could be the problem but I am not sure. Overall, the salad was nice to look at and tasted fine but I felt that it just wasn’t worth the effort. If any readers have suggestions on how to make improve this recipe I would love to see them in the comments!

Lobster, Mango and Avocado Salad with Wasabi Coated Flying Fish Roe and Crispy Seaweed and Deep Fried Leek Garnish

1 medium Lobster or two lobster tails
Peel of 1 orange, roughly sliced
1/2 teaspoon coriander
1/4 bunch dill
1/4 cup rice wine vinegar
1/4 cup mirin

1 teaspoon Dijon mustard
2 teaspoons Japanese rice wine
2 teaspoons soy sauce
1/2 cup of macadamia nut oil
Juice of ½ lemon

Crispy Seaweed and Deep Fried Leek Garnish
Oil-a neutral type (for frying)
2 leeks (white part only)
1 sheet nori seaweed

mixed lettuces (green leaf, romaine, spring greens, arugula)

3 teaspoons tobiko (wasabi flying fish roe)

To kill the lobster, place it in the freezer for one hour, where it will go to sleep. Place the orange, coriander, dill, vinegar, and mirin to salted water and bring to the boil. Plunge the lobster into the rapidly boiling stock, then cover with a lid and turn off the flame. Let the lobster sit in the hot stock for 25 minutes, then drain and allow it to cool. Once the lobster reaches room temperature, refrigerate it until completely chilled.
When cold, clean the lobster of meat from tail, legs and claws. Cover and refrigerate both tail and leg meat until ready to assemble the final dish.

Mango and Avocado Salad
Wash chop and assemble lettuces and arugula.
Slice off each mango cheek and use a large spoon to carefully scoop out the flesh. Dice into bite-size pieces and reserve. Slice the avocado in half lengthwise, remove the stone and carefully scoop out the flesh. Dice into bite-size pieces, toss in a little lemon juice to stop it browning and reserve. Add it to salad right before serving.

For dressing combine all ingredients and mix well.

Crispy Seaweed and Deep Fried Leek Garnish
In a medium pot or a small deep fryer, heat the vegetable oil to 180 degrees. Cut the leek in half, lengthwise, then shred it finely into hair-like strands. Fry in the hot oil until it turns golden brown (10-15 seconds), then remove with a slotted spoon and drain on absorbent paper. Allow to cool, then season with salt and store in a dry place until needed. Cut the nori sheet in half and shred it finely into hair-like strands. Reserve until needed.

To serve: plate up the lettuces, top with mango, avocado, lobster meat and add dressing. Place the leeks and seaweed on the side and top with flying fish roe.

Recipe Summary

  • 1 cup chopped ripe mango
  • 2 tablespoons mirin
  • 2 tablespoons fresh lime juice
  • ½ cup olive oil
  • Kosher salt to taste
  • 12 (8 inch) Vietnamese spring roll wrappers (rice paper)
  • 1 pound cooked lobster tails, sliced
  • 1 (1/2 pound) avocado, sliced
  • 3 ounces mizuna or similar type peppery salad green
  • 2 teaspoons chopped fresh mint
  • 6 ounces ocean greens, sea vegetables
  • 1 cup hearts of palm, cut into 1/4-inch sticks
  • 2 ounces enoki mushrooms
  • Kosher salt and fresh cracked pepper to taste

Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.

Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.

To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce.

Lobster salad with avocado and mango

For the dressing:
1 stem of lemongrass and 160ml grapeseed or safflower oil (to make lemongrass oil) or store-bought lemongrass oil
5g fennel seeds
1½ shallots, finely chopped
½ red chilli, deseeded and finely chopped
16ml balsamic vinegar
Salt and pepper- to taste
20g basil leaves, very finely shredded

1. Start by making the lemongrass oil for the dressing. This needs to be made at least two days in advance but can also be store-bought to save time. If making, first trim the lemongrass, then bash down the fibres to release flavour. Slice thinly and place in a jar with grapeseed or safflower oil &ndash store for 2 days.

2. Next, break down the fennel seeds using a pestle and mortar.

3. Mix this together with the shallots, chilli, vinegar and lemongrass oil.

4. Season with salt and pepper and set aside until serving.

5. Now prepare the salad. Start by splitting the cooked lobsters in half and taking out all of their meat.

6. Then peel the avocados, slice thinly and preserve in lemon juice.

7. Peel the mangoes, slice thinly.

8. Toss the leaves in the dressing prepared and set aside earlier.

9. Make a bed of leaves on a large plate (or 5 smaller ones) and place the lobster meat on top.

Lobster, Avocado, and Mango Stack

Jim and I have traveled all over the world and although we’ve been to many exciting destinations, we both agree that Provincetown, Massachusetts remains our very favorite vacation spot. This totally preserved New England town, brimming with history, sits at the very tip of Cape Cod.

In 1620, at the end of a 60-day journey on the Mayflower, the pilgrims sighted land and first anchored in what is now Provincetown Harbor. Over the years, Provincetown became a fishing and whaling town and by the 1890s the booming community began attracting a residential population of writers and artists. By the early 20th century, Provincetown had developed a worldwide reputation for its literary and artistic productions, including the Provincetown Players and the Cape Cod School of Art. Famous writers, such as Eugene O’Neill, Tennessee Williams, Truman Capote, and Normal Mailer, sought inspiration in Provincetown.

In the mid-60s as the population grew, P’town as the locals call it, saw an influx of hippies moving in and opening cafes, leather shops, head shops, and other hip businesses along Commercial Street. Over the next forty to fifty years, Provincetown grew as a popular tourist destination. The population ranges from roughly 3,000 in the winter months to 60,000 during the tourist season.

Pictured above is an aerial view of Provincetown from the top of Pilgrim’s Monument in the center of town.

The beaches of Provincetown are stunningly beautiful.

This photograph depicts a classic New England lighthouse taken on a walk to the beach.

A bustling landmark in Provincetown, the Lobster Pot serves pounds and pounds of lobster to hungry tourists.

We just returned from a week’s vacation in Provincetown with a group of friends. I’m sure you can guess that one of the highlights of the trip for me was food. I can see the surprise on your faces! My goal for the week was to eat as much lobster as I could. Ubiquitous in P’town restaurants, lobster is served in many different forms. I took full advantage during the week and enjoyed lobster rolls, lobster salad, lobster and sole roulades, a New England Clambake with lobster, and lobster bisque.

Even after a gluttonous, lobster-eating week, I had to share my love of lobster with you all. For today’s post, I made a very simple lobster, avocado, and mango stack. This dish is quite simple in its ingredients and flavors. The only challenges is in building the stack. I used a 28-ounce tomato can opened at both ends to build the stacks and it worked well. If your stacks aren’t perfect, don’t fret. They will still be delicious. These stacks make a great lunch but you can use a smaller can to make salad/appetizer-sized portions.

Citrus Crab, Lobster, Mango and Avocado Tian with Cucumber Carpaccio

Recipe courtesy of Frank Priore, Executive Chef, Westmoreland Club, Wilkes-Barre, Pa.


  • lobster - 3 1/2 lbs, Maine or Canadian, poached, picked and chunky cut
  • jumbo lump crab - 20 ozs., or Peeky Toe crab meat
  • avocado - 3, ripe
  • mango - 1, sliced, ripe
  • English cucumber - 1/3, washed and sliced into thin rounds
  • limes - 3, filleted and juiced
  • oranges - 2, filleted and juiced
  • citrus dressing - 5-6 ozs.
  • fresh fennel flowers - for garnish
  • dill - for garnish
  • chervil - for garnish
  • decorative garden herbs - for garnish
  • Citrus Dressing
  • fresh lime juice - 1/4 cup
  • fresh lemon juice - 1/8 cup
  • dijon mustard - 1 Tbsp.
  • shallot - 1/2
  • honey - 2 Tbsp.
  • sea salt - to taste
  • fresh ground pepper - to taste
  • olive oil - 2 cups, first press


For Crab, Lobsterm Mango and Avocado Tian with Cucumber Carpaccio

Related Video

Am i missing something ? In the recipe it calls for chili sauce which is no where in the list of ingred. Has anyone made it with the chili sauce ? if so how much did you use ? I have made it several times without and everyone loves it but that chili sauce might just give it the kick it needs.

I served this Christmas eve for the feast of 7 fishes. The only change I made was a shortcut using good quality frozen Maine lobster claws. We all enjoyed it and although I will make it again I feel that it is only a strong 3 forks - delicious but not a 4.

This is an excellent first course. I have a tendency to intensify flavors, but didn't feel that it was necessary for this. I am surprised that some found it bland. I have also prepared this with shrimp (for a crowd, hey, the economy), but the lobster is much better. The first time I made this recipe was for a first dinner to impress a very handsome and interesting man. Three years later he still speaks of the very tasty and impressive first encounter.

I have to agree with the reviewer who was disappointed. The recipe is good and fine but it is a little bland and probably not worth expensive lobster. I tried the recipe with crab (shrimp would work too) and it was fine. One might try a tad more cognac to up "different" flavor potential.

Elegant and easy!! Wonderful combination of flavors and textures! I have made this twice. Ran out of "real" mayo and substituted Miracle Whip, and we liked it as much, if not more.

I hate to rain on a parade, but since I made this recipe based on its stellar reviews I'm compelled to weigh in. I made this recipe verbatim and was really disappointed. I found it to be bland, and not at all a good use of pricey lobster.

Loved this dish. Very elegant served in a martini glass. All the components work really well together. Delish!

I serve this Christmas Eve as the appetizer and it's a constant hit. Rather than cooking the lobsters myself, I buy the cooked tails meat only at the fish market, making this as easy as it is delicious!

This "cocktail" makes a very elegant starter. I too served it in large martini glasses with endive and chive garnish. The yogurt in the sauce is key keeping it from being too cloying. The endive gives it an excellent crunch! The sauce can be made ahead but combine all other ingredients just prior to serving. The salad seems to break down a little when stored in the fridge too long.

We hosted the Appetizer course for a Progressive New Year's Eve party and served this. It was an absolute hit - nice presentation in martini glasses and portable, too. My husband doesn't usually like lobster and wants to know when we'll have it again.

This was an elegant and delicious recipe. I served it in martini glasses to play up the cocktail theme. Great for a dinner party.

Very nice appetizer. Added jazz to this dish by adding 1-2 Tbsp. minced onion, 1-2 Tabsp. horseradish. And also added 1 avocado. Rave results. Try it!

My boyfriend prepared this dish for me for Valentine's Day ➙. (He was in charge of the appetizer, salad, and bread.) It was an excellent choice. I've made it twice since then substituting shrimp for the lobster. Either way, it is a winner!

Lobster Mango Avocado Salad

For years, I&rsquove had the idea that one summer weekend we&rsquore just gonna hop in the car, brave the traffic up 95 and cruise up the coast of Maine. Living only 4 hours away, this really isn&rsquot some grand vacation plan and yet, it&rsquos never happened. In my head, it&rsquod be the quintessential New England weekend. Rocky beaches with frigid water to walk through, gorgeous blooming hydrangeas, quaint bed & breakfasts and plenty of roadside stops for ice cream and lobster rolls.

Ok, let&rsquos be honest, it&rsquos really all about the ice cream and lobster (lobstah?) rolls.

I love me some good lobster rolls.

From what I know, there are two pretty distinct lobster roll camps, the butter people (usually served warm) and the mayo people (usually served cold). I&rsquom in camp mayo but I don&rsquot love mayo-laden salads. Which is why this lobster mango avocado salad came to be. It&rsquos got all the creaminess of the classic mayo roll without any of the fat and honestly, with lime juice, zest and cilantro, it&rsquos kinda killing it on the flavor front too.

Oh, and mangos! Maine might disagree but the tropical twist and sweetness the mango brings to this salad, really sets it apart.

Did you know that trick about cutting mangos? I feel like an idiot for not figuring that out sooner in life! All these years spent fighting with the odd shaped fruit for nothing. The National Mango Board&rsquos video was pretty much a life changing 2 minutes over here! 1 cup of mangos is just 100 calories and contains over 20 vitamins and minerals making it one heck of a tasty superfood (check out more mango nutrition) as well. Step aside, kale!

Totally makes up for that buttered toasted bun because you know you want it over the lettuce cup. Don&rsquot lie.


  1. In a large bowl stir together lobster, celery, mayonnaise and lemon juice.
  2. Season to taste with salt and pepper.
  3. Gently fold in avocado and serve immediately.

*Also delicious with crab, shrimp or a combination of shellfish.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information
per serving

Vitamin A 246 IU Vitamin C 7 mg Calcium 91 mg Iron 1 mg Vitamin D 0 IU Folate 44 mcg Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 4% Vitamin C 10% Calcium 10% Iron 4 %

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


50 Things to Make with Avocado

1. Egg-in-a-Hole Avocado Toast Cut a 2-inch hole out of a slice of lightly toasted bread. Heat 1 tablespoon olive oil in a small ovenproof nonstick skillet over medium heat add the bread and crack 1 egg into the hole. Cook until the bottom of the egg starts to set, about 2 minutes. Transfer to the oven and bake at 375 degrees F until the egg white is set but the yolk is still runny, 4 to 5 minutes. Mash 1/2 avocado and season with hot sauce, salt and pepper spread on the toast around the egg. Top with chopped chives and cilantro.

2. Avocado Breakfast Sandwich Spread 1 toasted whole-grain roll with chipotle mayonnaise on one side and warmed refried beans on the other side. Fill with a fried egg, 1/2 sliced avocado and some shredded lettuce and chopped pickled jalapenos.

3. Chili-Avocado Savory Pancakes Whisk 1 1/2 cups flour with 2 tablespoons sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon each chili powder and salt. In a separate bowl, whisk 1 1/4cups milk with 1/4 cup avocado oil, 1 egg and 1/2 teaspoon lemon zest whisk into the flour mixture. Cook 1/4 cupfuls in a hot buttered nonstick skillet, sprinkling with diced avocado before flipping. Serve with sour cream and hot sauce. (Makes about 12.)

4. Banana-Avocado Muffins Beat 1 ripe banana, 1 avocado and 3/4 cup sugar with a mixer on medium speed until combined. Beat in 1 egg and 1 teaspoon vanilla. Sift in 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon and 1/2 teaspoon each baking soda and salt beat until combined. Add 1 cup buttermilk beat until smooth. Stir in 3/4 cup chopped pecans. Divide the batter among 12 lined and greased muffin cups. Bake at 350 degrees F until a toothpick inserted into the centers comes out clean, 20 to 25 minutes.

5. Avocado-Mango Smoothies Puree 1 chopped small avocado, 1 frozen sliced banana, 3/4 cup unsweetened vanilla almond milk, 1 cup baby spinach, 1/2 cup each frozen mango and ice and 2 teaspoons agave syrup in a blender until smooth. Pour into 2 glasses.

Watch the video: Αβοκάντο: 10 μυστικά για φύτευση και καλλιέργεια - How to Grow Avocados English subs


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