This recipe is an adaptation of one we got from Chef Roland Gibert of Venice, California. Gibert garnished his lobster "napoleon" with the beast's head, legs, and tail; though this is optional, it dresses up the presentation considerably.
FOR THE MANGO VINAIGRETTE:
1 ripe mango, peeled and diced
1⁄2 cup sherry vinegar
1 tsp. dijon mustard
1⁄2 cup peanut oil
Salt and freshly ground black pepper
FOR THE LOBSTER NAPOLEON:
4 cups mixed greens
2 roma tomatoes, seeded and diced
4 large mushrooms, sliced
1 mango, peeled and thinly sliced
1 avocado, peeled and thinly sliced
Cooked meat from 2 1-lb. lobsters (about 3⁄4 cup), sliced
into medallions and chilled
1. Place mango, sherry vinegar, and mustard in a blender. With motor running, slowly add peanut oil and blend on medium speed for 1 minute.
2. Season dressing with salt, pepper, and cayenne to taste.
3. Toss mixed greens, tomatoes, and mushrooms with vinaigrette, reserving some to finish the dish.
4. In four small serving bowls, spread alternate layers of greens mixture, mango, avocado, and lobster, equally divided among the bowls, packing down until bowls are filled.
5. Invert bowls onto plates and unmold, tapping lightly if necessary to help loosen. Sprinkle the tops of lobster napoleons with remaining vinaigrette (or transfer vinaigrette to a squeeze bottle and pipe designs on napoleons). If desired, garnish with lobster heads, claws, and/or tails.