Maine Lobster Napoleon with Mango Vinaigrette

Name: Maine Lobster Napoleon with Mango Vinaigrette
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ripe mango, peeled and diced; 1 ⁄ 2 cup sherry vinegar; 1 tsp. dijon mustard; 1 ⁄ 2 cup peanut oil; Salt and freshly ground black pepper; Cayenne; 4 cups mixed greens; 2 roma tomatoes, seeded and diced; 4 large mushrooms, sliced; 1 mango, peeled and thinly sliced; 1 avocado, peeled and thinly sliced; Cooked meat from 2 1-lb. lobsters (about 3⁄4 cup), sliced into medallions and chilled

Serves
serves 4

This recipe is an adaptation of one we got from Chef Roland Gibert of Venice, California. Gibert garnished his lobster "napoleon" with the beast's head, legs, and tail; though this is optional, it dresses up the presentation considerably.

Ingredients

FOR THE MANGO VINAIGRETTE:

1 ripe mango, peeled and diced
¹⁄₂ cup sherry vinegar
1 tsp. dijon mustard
¹⁄₂ cup peanut oil
Salt and freshly ground black pepper
Cayenne

FOR THE LOBSTER NAPOLEON:

4 cups mixed greens
2 roma tomatoes, seeded and diced
4 large mushrooms, sliced
1 mango, peeled and thinly sliced
1 avocado, peeled and thinly sliced
Cooked meat from 2 1-lb. lobsters (about 3⁄4 cup), sliced into medallions and chilled

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Instructions

Step 1

Place mango, sherry vinegar, and mustard in a blender. With motor running, slowly add peanut oil and blend on medium speed for 1 minute.

Step 2

Season dressing with salt, pepper, and cayenne to taste.

Step 3

Toss mixed greens, tomatoes, and mushrooms with vinaigrette, reserving some to finish the dish.

Step 4

In four small serving bowls, spread alternate layers of greens mixture, mango, avocado, and lobster, equally divided among the bowls, packing down until bowls are filled.

Step 5

Invert bowls onto plates and unmold, tapping lightly if necessary to help loosen. Sprinkle the tops of lobster napoleons with remaining vinaigrette (or transfer vinaigrette to a squeeze bottle and pipe designs on napoleons). If desired, garnish with lobster heads, claws, and/or tails.

Place mango, sherry vinegar, and mustard in a blender. With motor running, slowly add peanut oil and blend on medium speed for 1 minute.
Season dressing with salt, pepper, and cayenne to taste.
Toss mixed greens, tomatoes, and mushrooms with vinaigrette, reserving some to finish the dish.
In four small serving bowls, spread alternate layers of greens mixture, mango, avocado, and lobster, equally divided among the bowls, packing down until bowls are filled.
Invert bowls onto plates and unmold, tapping lightly if necessary to help loosen. Sprinkle the tops of lobster napoleons with remaining vinaigrette (or transfer vinaigrette to a squeeze bottle and pipe designs on napoleons). If desired, garnish with lobster heads, claws, and/or tails.