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Lobster Salad with Mango Emulsion Recipe
 
 
Lobster Salad with Mango Emulsion
Jonathan Gushue, The Berlin, Kitchener, Canada
Jonathan Gushue, The Berlin, Kitchener, Canada
Flavors of Ontario
Total time: 15 to 30 minutes

Preparation time: 30 minutes
Cooking time: None
 

 
Difficulty: Easy
Chef's Note

*You can find chili oil in supermarkets and Asian specialty shops. Otherwise, marinate a pinch of chili powder in a little olive oil and strain.

**Radish seedlings or sprouts are sold in little baskets. If you can't find them, substitute another delicate flavorful green sprout or replace them with a few leaves of lamb's lettuce.

Ingredients
- 2 cooked lobsters, each about 1 1/4 lb. (500 g)
- Juice of 1 lemon
- Olive oil
- Salt and pepper

- 1/2 cantaloupe
- 1/2 canary melon
- 1/2 honeydew melon
- 250 ml (1 cup) radish seedlings**

Emulsion
- 1 small overripe mango
- 1 tsp. Dijon mustard
- 1 sprig mint
- 1 tbsp. hazelnut oil
- 1 tbsp. sherry vinegar
- 2 tbsp. olive oil
- 1 tbsp. Chinese chili oil (optional)
- Salt and pepper
Method
  1. Scoop out the melons individually with a melon baller to obtain 3 pieces of each melon per person.

Emulsion

  1. In a blender, combine the olive oil, hazelnut oil, mustard, mint, vinegar and mango and blend to a smooth emulsified puree.
  2. Season with salt and pepper.

Finishing and presentation

  1. Shell the lobster; dress the meat with a touch of lemon juice and olive oil, salt and pepper.
  2. Pour a small ladleful of the emulsion onto each plate.
  3. Place 3 melon balls of each variety onto the plate, arranging them to form a base.
  4. On top, place one lobster claw and one half tail per serving.
  5. Top with some radish seedlings.
  6. Finish with a few drop of chili oil. Serve cold.
 
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