The Vintage Citrus Mango Lobster Salad by Manfred Brauer – read here.


Servings: 4

  • 2 1½ lbs. Maine lobsters
  • 1 citrus court-bouillon
  • 1 mango
  • 2 hearts of palm
  • 1 avocado
  • 8 orange segments
  • 8 grapefruit segments
  • 4 poached asparagus spears
  • microgreens
  • celery leaves, pea tendrils
  • lobster salad, mayonnaise, diced celery, chopped dill, lemon juice
  • citrus vinaigrette
  • basil/tarragon oil


  1. Boil lobster in citrus court-bouillon for 5 minutes; cool down in ice water for 10 minutes.
  2. Peel lobster, separate knuckle meat for garnish, and use the tail for the salad.
  3. Finely dice lobster tail and celery; combine with mayonnaise, lemon juice, and chopped dill.
  4. Peel and slice mango and form into a 3-inch circular rim and fill with lobster salad.
  5. Garnish the plate with citrus segments, hearts of palm, and blanched green asparagus spears; top off with avocado fan, microgreens, celery leaves, and/or pea tendrils.
  6. Drizzle citrus vinaigrette and organic basil oil around the rim.


Bon appetit!


Do you want to see more from Manfred? Here you find his interview.