Good Day Cafe: lobster, fennel and mango salad

- Chef Frank Maldonado of Sofrito on the Hudson prepared lobster, fennel and mango salad in the Good Day Cafe.

Weight and measures

Ingredient(s): Weight Measure No.
Lobster  1 Lb 
Water  2 Cup 
Kosher salt ½ tsp
Fennel bulb shave slice thin   1/4
Shallot slice   1
Mango 2 oz
Olive oil  1  oz
Lemon juice 1 tbs
Arugula  ½ Cup 
Cilantro  1 tbs
Avocado    1/2
Salt and pepper to taste  


1. Bring a large pot of salted water to a boil. Add the lobsters and cook until they are bright red, about 7 minutes
2. Transfer the lobsters to a large rimmed baking sheet and let them cool slightly.
3. Remove the lobster meat and cut in square.
4. Meanwhile, in a large bowl, mix the cold water with 1 tablespoon of the lemon juice. Add the fennel and refrigerate for about 25 minutes, until the fennel is very crisp.
5. In a medium bowl, mix the lemon juice, cilantro, mango, shallot and scallion. Season the dressing with salt and pepper.
6. Drain the fennel and pat dry with paper towels; transfer to a large bowl. Add the arugula and toss well.

For plate:

1. Arrange the salad on plates Drizzle the lobster with the remaining dressing and serve at once.





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