2021-02SFC  Edible Austin Leaderboard

Mango-Lobster Salad with Saffron Foam


Serves 4 • Photography by Nathan Beels

Recipe courtesy of Robert E. Jones

Super easy

Mango-Lobster Salad with Saffron Foam


For 1 Batch(es)


  • 1 teaspoon(s) sugar
  • 1/4 cup(s) white wine
  • 1/2 cup(s) vegetable stock
  • 2 teaspoons vermouth
  • 2 cups heavy cream, divided
  • 4-6 saffron stigmas (or 1 t. saffron powder)
  • 1 fresh mango
  • claw meat from two cooked Maine lobsters
  • 1 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) honey
  • 1/4 cup(s) chopped tarragon or basil
  • 2 tablespoons sunflower micro-greens
  • 1 tablespoon(s) herb-infused oil

Mango-Lobster Salad with Saffron Foam Directions

  1. Bring sugar, white wine, vegetable stock and vermouth to a boil and reduce by half.
  2. Add 1 cup of heavy cream and saffron and gently steep on medium-low heat until the mixture is fragrant and a dull yellow.
  3. Strain out the stigmas and pour into a stainless-steel whipper charged with 1 cartridge (or whip by hand) and refrigerate.
  4. Cube the mango and chop the cooked lobster into comparable-size chunks.
  5. Combine the mango, lobster, remaining cup of cream, lemon juice, honey and herbs in a bowl and gently mix until coated.
  6. Refrigerate for 30 to 45 minutes.
  7. Plate the salad by hand or with a mold, top with sunflower micro-greens and garnish with saffron foam and herb-oil bubbles for an extra kick of flavor.

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