Mexican Lobster Salad
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Mexican lobster salad is my go to when I want something impressive but don't have much time. Since there's no cooking involved, you can have this stunning dish on the table in just 20 minutes. Fresh mango brings natural sweetness and tons of vitamin C to brighten up the rich lobster, while crispy tortilla strips add the perfect textural contrast. The lime juice and cilantro give it that authentic coastal Mexican flavor that makes everyone think you've spent hours in the kitchen. It's actually quite simple to throw together and feels fancy enough for company.
Ella x
Ingredients
- 250lobster meat
- 200mango
- 150red onion
- 50cilantro
- 60lime juice
- 10salt
- 5black pepper
- 120tortilla strips
- 5chili flakes
- 80mayonnaise
- 5cumin
- 2paprika
- 10garlic
- 150tomato
Detail level
Instructions
- 1
In a large bowl, combine the lobster meat, mango, red onion, cilantro, lime juice, salt, and black pepper. Mix well until all the ingredients are coated.
Tip: Make sure to mix gently to avoid breaking the lobster meat.
- 2
In a small bowl, mix together the mayonnaise, cumin, paprika, and garlic until smooth.
Tip: Adjust the amount of garlic to your taste.
- 3
Add the mayonnaise mixture to the bowl with the lobster mixture and mix until well combined.
Tip: Make sure the dressing is evenly coated on the lobster meat.
- 4
Add the tortilla strips to the bowl and mix gently to distribute evenly.
Tip: Use a fork to break the tortilla strips into smaller pieces.
- 5
Sprinkle the chili flakes over the top of the salad and mix gently to distribute.
Tip: Adjust the amount of chili flakes to your desired level of spiciness.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Tip: This will help the flavors to combine and the salad to chill.
- 7
Just before serving, stir in the diced tomato.
Tip: Use a sharp knife to dice the tomato to maintain its texture.
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