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Lobster claws, avocado and mango salad with yuzu, japanese pickled ginger with puffed quinoa

Vegetables and Fruits, Fish, Seafood & Shellfish, Risotto, pasta and Rice

A bright fresh salad, with poached lobster claws.  A slight Asian influence and fresh flavors make this a summer classic.


Recipe for 4


2 Unit(s)
4 Liter(s)
Vegetable stock


2 Unit(s)
15 Ml
Yuzu juice
1 Tbsp
Japanese pickled ginger
1 Unit(s)
Yellow mango

Puffed quinoa

250 Ml
Puffed quinoa
  • Salt and pepper
  • Vegetable oil
Lobster claws, avocado and mango salad with yuzu, Japanese pickled ginger with puffed quinoa

Preparation time: 30.00 min

  • Preparation

    Peel and cut the avocados in small cubes, drizzle some yuzu juice on top to avoid oxidation.

    Peel the mango and cut into nice slices.

    Get the vegetable stock ready to cook the lobster.

  • Cooking the lobster

    Bring your vegetable stock to a boil in a large stock pot.

    Plunge the lobsters into the boiling stock. Leave them for 10-12 minutes. Remove the lobster and transfer directly to an ice bath.

    Remove the flesh from the lobster shells once they have cooled down.

  • Garnishes

    If you don't have access to puffed quinoa, just place your quinoa in a fryer to give it a nice crisp.  This can also be accomplished in the oven.

    Season the avocados and mangos lightly so as not to take away from their sweetness.

  • Plating

    Place the avocado and mango in the center of the plate.  Place ginger slices here and there.  Finish the dish by placing the lobster claw on top of the salad and garnish with a little puffed quinoa.

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