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Yield: 4 servings
Preparation Time: 55 minutes
Start to Finish Time: 55 minutes
- 3 1-1/2-pound lobsters, steamed, meat out of the shell, and cut into bite-sized pieces, claws whole
- 1 large jicama, peeled and cut into
- 1/2-inch cubes
- 4 scallions, sliced, reserving
- 2 tablespoons for garnish
- 1/2 cup Lychee-Mango Puree, plus 4 tablespoons for garnish
- Kosher salt and freshly ground black pepper, to taste
- 2 heads butter lettuce, leaves separated
In a large bowl, mix together lobster meat, jicama, scallions, and Lychee-Mango Pu-ree. Season with salt and pepper. On salad plates, lay out 3 leaves of butter lettuce and top with a small mound of lobster salad. Drizzle with extra puree. Garnish with the remaining scallions.
Lychee-Mango Puree
- 1 large yellow onion, sliced
- 1 tablespoon minced ginger
- 2 jalapeno peppers, stemmed and minced with the seeds
- 2 tablespoons plus 1/3 cup grape-seed or canola oil
- Kosher salt and freshly ground black pepper, to taste
- 4 ripe mangoes, peeled and roughly chopped
- 1 cup whole peeled lychees, roughly chopped (preferably fresh, but whole canned lychees also work; drain first)
- Juice of 2 limes
In a saute pan over high heat, saute onion, ginger, and jalapeno peppers in 2 tablespoons oil until soft, about 4 minutes. Season with salt and pepper. Add mangoes and lychees and cook 3 minutes, until hot. Transfer to a blender and puree at a high speed in batches. Add lime juice and slowly drizzle in the remaining 1/3 cup oil. Transfer to a glass jar, cover, and store in the refrigerator up to 2 weeks.
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