A spicy ginger mango lobster salad
The best dishes are the ones we create accidentally. The ones we prepare on a whim.
This ginger mango grilled lobster salad is one of those. It was born during one of my Saturday kitchen adventures. That day, I had set out to prepare some spring rolls and grill some lobster tails. I would serve those lobsters the Haitian way. This meant that I was planning on dipping them in a zesty hot piment bouc lime sauce. However, half way through my ingredient prep, I noticed a lonely mango staring at me. It looked as if it would go bad if I simply ignored it and left it sitting there.
Right here and there, I decided to prepare yet another mango salsa.
At the time, I wasn’t concerned about how it would pair with everything I had set out to cook that day. I simply knew I wanted to prepare a mango salsa. So, I did. I told myself I would figure out its accompaniment later on.
Since I was making spring rolls, I had some fresh ginger at hand. On a whim, I decided to chop some and use them to season my mango mixture. It is that add-on that makes this salsa different from the spicy mango salsa I served you earlier this summer with my cassava crisps. Unlike that spicy mango salsa, the one I am honored to share with you today features mango, of course, fresh ginger, bell pepper, parsley, piment bouc, salt and pepper. The ginger turned out to be quite the idea. It made for a spicy mango salsa I was excited to bite into.
Only, come dinnertime, I still hadn’t come up with a way to serve it.
As the meal began, my guests asked how they should eat the mango. Unsure what to say, I shrugged. I then suggested that they eat it as they would a salad. I named it the side dish of the day. But just like it had previously done, the mango was looking lonely. I couldn’t help but think about how I could make it pop even more.
Then it occurred to me. Perhaps, I could twist things up a bit. I had some prepared grilled lobster. I did not have to enjoy them with the lime sauce and the lime sauce only. It was not an obligation. So, without uttering a word, I sat a piece of lobster atop my ginger mango salsa. My senses were instantly awoken. My taste buds were delighted. The mango salsa had brightened my lobster. I was now eating a vibrant, spicy and hot ginger mango grilled lobster salad. A fruity seafood salad that tasted just like summer. One my guests were happy to discover.
And that, dear readers, is how this ginger mango grilled lobster salad was born. It was the perfect ending to an adventurous summer Saturday in the kitchen.
A spicy ginger mango lobster salad
This spicy mango lobster salad is not for the faint of the heart. Seasoned with both ginger and piment bouc, it is on the spicy side. If you're not a fan of hot spicy dishes, you can tone down the flavors by adding less piment bouc.
For the mango salsa
- 1 mango baptiste or any firm mango
- ¼ tsp of fresh grated ginger
- ½ small bell pepper
- ½ small onion
- 1 piment bouc
- 1 garlic head
- 1 juice of lime
- Salt & Pepper to taste
- Fresh Parsley
- Splash of olive oil
For the grilled lobster
- 8 small lobster tails
- Lime juice
- Salt & pepper
For the salsa
Wash and peel the mango
Cut it into small chunks
Chop the ingredients
Add them to the mango
Season with salt and pepper to taste
Toss the ingredients together with the lime juice and a splash of olive oil
Refrigerate for a few hours
For the lobster
Season some lime juice with salt & pepper
Rinse your lobsters and cut a small incision in the shell to show the meaty portion
Fire up the grill
Grill with the flesh side down until the lobster turns red
Flip the lobsters on the other side
Drizzle the exposed flesh with the seasoned lime juice
Grill for about 5 more minutes
Remove from the grill and let cool
Take the lobster meat out of the shell
Set atop the cold prepared mango salsa