PEI Lobster & Mango Salad with Sesame-Ginger Dressing

Servings: 4


  • 2 tbsp Canola Oil
  • 1 tbsp Honey
  • 1 tbsp Lime Juice
  • 2 tsp Ginger Root, peeled & minced
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 tsp Garlic, minced
  • 1 tsp Sesame Seeds
  • 1 (1.25 lb) PEI Lobster, cooked & chopped*
  • 1 cup Mango, chopped
  • 1 each Avocado, chopped
  • 2 tbsp Red Onion, finely chopped
  • 2 cups Lettuce (spring greens, Boston bibb, etc.)
  • Salt & Black Pepper- to taste
  • Lime, zested
  • Fresh Cilantro, chopped (optional)- to garnish
  • Chili Flakes- to garnish


1. Combine all dressing ingredients in a bowl and mix well to combine. Set aside until ready to use. This dressing can be made a day or two ahead and refrigerated to allow the flavours to develop. Yields 1/4 cup.
2. In a large bowl, combine lobster, mango, avocado, red onion, and lettuce.
3. Season salad with salt & black pepper and lime zest.
4. Add dressing to the lobster mixture and stir well to combine.
5. Divide salad into four bowls and garnish salad with fresh cilantro and chili flakes. Serve immediately or refrigerate until ready to serve.

*One (1 ¼ lb.) lobster yields approximately 140 grams or 1 cup of cooked lobster meat.

Do You Know Lobster?

Buoys that mark lobster traps are all of uniform size and colour.

False – Buoys Are Various Colours

Each fisher chooses a unique paint colour combination for the bouys that mark their traps. This way the fishers can easily identify their own traps if other fishers are active in the area. The unique colours also aid in enforcement of the lobster industry.