Tested till perfect Lobster Cocktail with Ginger Vinaigrette

Lobster Cocktail with Ginger Vinaigrette

"There has to be lobster," agreed Bob and Barbara when planning the menu. And what a delicious way to savour it: in a fragrant, light dressing with an Asian heritage. To julienne daikon (large Asian radish), cut peeled daikon crosswise into very thin slices, then into matchstick-size strips.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 12 oz 12ozfresh cooked lobster meat, about 2 lobsters
  • 1/2 cup 1/2cupdiced avocadoavocados
  • 1/2 cup 1/2cupdiced mangomangoes
  • 1/4 1/4sweet red peppersweet red peppers
  • 1 cup 1cupbaby greens or mesclun
  • 2 tbsp 2tbspjulienned daikon radishdaikon radishes


  • 2 tbsp 2tbsplime juice
  • 1 tbsp 1tbspsoy sauce
  • 1 tbsp 1tbspchopped fresh basil
  • 1 small 1smallgreen oniongreen onions, minced
  • 1 tsp 1tspliquid honey
  • 1/2 tsp 1/2tspAsian chili paste or hot pepper sauce
  • 1/2 tsp 1/2tspgrated gingerroot
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupvegetable oil
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Dressing: Whisk together juice, soy sauce, basil, onion, honey, chili paste, ginger, salt and pepper. Gradually whisk in oil.

Break lobster meat into chunks, saving any claws for garnish. In bowl, combine lobster, avocado and mango; pour in half of the dressing and toss. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate lobster mixture and remaining dressing for up to 2 hours.)

Cut red pepper in half crosswise; slice into thin matchstick-size strips. Arrange greens in bottom of each of 8 cocktail glasses. Top each with 1/4 cup (50 mL) lobster mixture. Garnish with red pepper and daikon; drizzle with remaining dressing.

Nutritional Information Per Serving: about

cal 192 pro 9g total fat 15g sat. fat 1g
carb 5g fibre 1g chol 31mg sodium 369mg

% RDI:

calcium 3 iron 4 vit A 9 vit C 22
folate 9
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