Lobster, Mango and Corn Salad in Watermelon and Grapefruit Vinaigrette

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

For the lobster salad:
2 (1.5 pound) live Maine lobsters
3 ears sweet corn
1 ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
1/2 red onion, diced
2 stalks celery, diced
2 tablespoons fresh, chopped cilantro
salt, to taste
white pepper, to taste
1 head iceberg lettuce, shredded

For the dressing:
1 cup watermelon, seeded
2 tablespoons grapefruit juice
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3/4 cup canola oil
whole cilantro leaves, for garnishing

Cook the lobsters in a large pot of boiling salted water for 12 minutes.
Let cool and remove the meat from the shells. Chop the tail and joint meat
into 1/2 inch pieces and reserve the whole claw meat for garnish. In a
medium pot of boiling salted water, cook the corn until tender, about 10
to 15 min. Let cool and cut the kernels from the cob. Toss the lobster
meat, corn, mango, red pepper, onion, celery, and cilantro in medium
mixing bowl and season with salt and pepper. To make the dressing, puree
the watermelon, grapefruit juice, vinegar and Dijon mustard in a food
processor or blender for 1 minute. With the motor running, slowly add
canola oil. Add about 1/2 cup of dressing to salad mixture, season with
salt and white pepper and refrigerate for 2 hours. (Reserve the leftover
dressing for another use.) Serve the salad over shredded iceberg lettuce
on individual plates and garnish with a lobster claw and whole cilantro
leaves.

Nutrition Facts Serving size: 1 salad with dressing Calories 560 Total Fat
17 g Saturated Fat 1 g Protein 68 g Total Carbohydrate 32 g Dietary Fiber
6 g Sodium 1052 mg Percent Calories from Fat 28% Percent Calories from
Protein 49% Percent Calories from Carbohydrate 23%


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