Lobster-Mango Chutney |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| one 10-oz can lobster, drained and torn into 1/2-inch pieces and then chilled | 1 cup thinly sliced celery | 4 cups chopped mango, fresh or canned, drained and chilled |
| 1/2 cup Curry-Lime Vinaigrette | 4 romaine, red leaf, Boston or bibb lettuce leaves | 4 tsp thinly sliced scallions for garnish |
| 1 | Just before serving, toss lobster, celery, 2 cups mango chunks and Curry-Lime Vinaigrette together. Mound remaining mango chunks in center of lettuce-lined plates and top with lobster-mango mixture. Garnish, if desired, and serve. |