Lobster and Mango Salad with Basil
Lobster salad may sound French, but in Canada it’s pure East Coast indulgence. Here, sweet Maritime lobster meets juicy mango in a pairing that feels both elegant and playful. Tossed in a basil–lemon mayo and scooped with crisp garlic toast triangles, it captures the brightness of Canadian summers — light, fresh, and made for sharing.
Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 4–6
Ingredients
For the salad
2 cooked lobsters (500–600 g each), meat removed and chopped into bite-sized pieces
1 large ripe mango, peeled and diced
2 tbsp fresh basil, finely chopped (plus extra for garnish)
½ cup mayonnaise
Juice of 1 lemon (plus zest, optional)
Salt & freshly ground black pepper, to taste
For the garlic toasts
6 slices white bread, crusts removed
2 tbsp olive oil
Garlic salt, to taste
Method
Make dressing: In a small bowl, whisk mayonnaise, lemon juice, basil, salt, and pepper until smooth. Add zest if using.
Toss salad: In a large bowl, gently combine lobster meat and mango. Fold in basil–lemon mayo until lightly coated.
Prepare garlic toasts: Preheat oven to 190 °C (375 °F). Roll bread slices flat, cut into triangles, brush with olive oil, and sprinkle with garlic salt. Bake 8–10 minutes until crisp and golden.
Serve: Spoon lobster–mango salad into bowls or onto plates. Garnish with basil and serve with garlic toast triangles for scooping.
Variations
Classic Maritime – Keep it simple with just lobster, mayo, and lemon for a traditional East Coast style.
Tropical Twist – Add diced avocado or papaya alongside the mango for extra creaminess and sweetness.
West Coast – Swap lobster for Dungeness crab or spot prawns when they’re in season.
Lobster is more than a delicacy in Canada — it’s part of our coastal identity. Along the shores of the Atlantic, especially in Nova Scotia, New Brunswick, and Prince Edward Island, lobster fishing has shaped livelihoods for generations. Once considered food for the poor or used as farm fertilizer, lobster rose to become a celebrated dish, now synonymous with summer feasts, seaside boils, and holiday tables. Cracked by hand, dipped in butter, and shared among family and friends, Canadian lobster carries with it the salt of the ocean and the story of communities built by the sea.
