Arriving home after a week away, rather skidding to a quick stop with tons of laundry.
I found myself rushing to get the house in order and pull together a quick appetizer for a friends 50th cocktail party.
Lucky for me we have a fabulous fish market just around the corner.
I was thinking something with shrimp but just as I arrived at the market a new batch of cooked lobster was placed into the display case.
Lucky me! I love lobster, who doesn’t? It screams special occasion. And this was.
After a quick stop at the grocery for some celery, mango (no mango try papaya), red onion, cilantro and jalapeno.
I ran home and mixed up the fixins with some mayo with hot sauce, easy huh?
You can serve this on top of cucumber slices, as I did, or piled in a center bowl surrounded with crackers. Or spooned onto a bowl of lettuce for a easy salad at home.
Start adding your cooked lobster to a large bowl (click here for cooking instructions). Add celery, chopped nice and small, same with the red onion, jalapeno, then mango mix it up.
Spoon onto cucumber slices or endive leaves. Add a few drops of Siracha on top and a sprinkle of cilantro.
Lobster Mango Jalapeno Salad
1/2 lb cooked lobster chopped
3 ribs celery chopped small
1/2 red onion chopped small
1 mango peeled and diced small
1/4 cup cilantro finely chopped
3 Tbs mayonaise
Juice from 1/2 a lime
2 Tbs sriracha or other hot sauce
Salt and pepper to taste
1 English cucumer sliced into rounds
In large bowl add lobster, celery, red onion, mango.
Mix mayonaise with hot sauce and lime juice. Add to lobster mixture.
Sprinkle with cilantro.
Spoon onto cucumber slices, sprinkle a bit more cilantro over top.