Lobster Recipe: Mango and Lobster Salad

As Cynthia of Tastes Like Home puts it: "Separately (mango & lobster), they are heavenly. Combined? They are sinfully good." She was spot on. This mango and lobster salad was refreshing, light, and mangolicious. For me, the ideal ratio is approximately 1.5 mango: 1 lobster to get that perfect and harmony balance. Plus, mangoes are just too good, so the more the merrier. Click here to see the picture set and here for my baked lobster with cheese. Bon appetit! (Feed me with lobster and mango and I will be your captive!) Recipe: Mango and Lobster Salad Ingredients: 2 lobster claws 2 ripe and big mangoes 1 cup cream 1 tablespoon honey 1 tablespoon lemon juice Some sweet basil leaves (chopped) Method: Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seed from the mangoes. Cut the mangoes into small cubes. Put the mangoes and lobsters in a bowl. Add in the cream, lemon juice, honey, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.