Mango Vinaigrette

Ingredients Weight Measure
Mango, ripe, peeled and diced 1 ea.
Mango-pineapple juice 2 cups
Apple cider vinegar 1/2 cup
Dijon mustard 1/4 cup
Honey 2 Tbsp.
TABASCO® brand Original Red Sauce 5 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 1 oz.
Olive oil 1-1/2 cups

Pineapple Rum Salsa

Ingredients Weight Measure
Pineapple, peeled, cored and diced 1 ea.
Red onion, small, diced 1 ea.
Green onions, diced 3 ea.
Parsley, fresh, chopped 1/4 cup
Gosling's Black Bermuda Rum 6 oz.
Dark brown sugar 1/2 cup
Fine sea salt & pepper to taste


Ingredients Weight Measure
Mesclun greens 12-20 bunches
Lobsters, cooked and shucked (can be steamed, boiled or grilled) 12-20 1 lb.


  1. For Mango Vinaigrette, puree mango with juice. In a food processor or blender, combine the vinegar, Dijon mustard, honey, TABASCO® Original Red Sauce, TABASCO® Green Jalapeño Pepper Sauce and mango puree. Slowly add the oil until it is thoroughly combined. Refrigerate in a sealed jar.
  2. For Pineapple Rum Salsa, combine pineapples, red and green onions and parsley. Pour the rum over the brown sugar and stir. Pour over the pineapple mixture; combine well. Season with fine sea salt and pepper. Cover and store in refrigerator.
  3. For Salad, place a small bouquet of greens in the center of a serving plate. Drizzle two tablespoons of vinaigrette around the plate. Slice the lobster tail and fan in front of the greens. Place two tablespoons of salsa behind the greens and lay two claws against.

Yield: 12-20 servings