Place mango, sherry vinegar, and mustard in a blender. With motor running slowly add peanut oil and blend on medium speed for 1 minute.
Season dressing with salt, pepper, and cayenne to taste.
Toss mixed greens, tomatoes, and mushrooms with vinaigrette, reserving some to finish the dish.
In four small serving bowls, spread alternate layers of greens mixture, mango, avocado, and lobster, equally divided among the bowls, packing down until bowls are filled.
Invert bowls onto plates and unmold, tapping lightly if necessary to help loosen. Sprinkle the tops of lobster napoleons with remaining vinaigrette (or transfer vinaigrette to a squeeze bottle and pipe designs on napoleons). If desired, garnish with lobster heads, claws, and/or tails.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1111g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 291 (42%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0mg||0 %|
|Sodium 2462.7mg||85 %|
|Potassium 2846.5mg||75 %|
|Total Carbohydrate 106.3g||31 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 78.6g|
|Protein 13.7g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 690
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