Lobster, Mango, and Roasted Corn Lettuce Cups

Mango, lobster, and corn come together to create a light seafood recipe that will have your guests asking for seconds. A fresh squeeze of lime juice is all that you need to add an extra burst of flavor to your lettuce cups.

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4.0 by 2 people

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  • Makes: 8 servings
  • Start to Finish: 30 mins

Lobster, Mango, and Roasted Corn Lettuce Cups

Directions

  1. For vinaigrette, in a small skillet cook oil, garlic, the 1/4 teaspoon salt, and the chili powder over medium heat for 1 to 2 minutes or until garlic sizzles. Whisk in lime juice. Remove from heat and set aside.
  2. Preheat a large nonstick skillet over medium-high heat. Add the corn to hot skillet; cook, without stirring, for 2 to 3 minutes or until kernels are browned and roasted on one side (be careful because corn will pop and sputter). Stir and cook for 1 minute more. Transfer corn to a large bowl.
  3. Add lobster, mango, cilantro, sweet pepper, onion, mayonnaise, and chile peppers to corn, stirring to combine. Season to taste with salt and pepper.
  4. To serve, place a lettuce leaf in each of eight large goblets or small serving dishes. Spoon lobster mixture onto lettuce leaves. Sprinkle with pepitas and drizzle with vinaigrette.

From the Test Kitchen

*Tip:

Steamed, broiled, or grilled lobster meat works well in this recipe.

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Nutrition Facts (Lobster, Mango, and Roasted Corn Lettuce Cups)

  • Per serving:
  • 311 kcal ,
  • 22 g fat
  • (4 g sat. fat ,
  • 9 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 51 mg chol. ,
  • 471 mg sodium ,
  • 14 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 17 g pro.
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