Maine Lobster Napoleon with Mango Vinaigrette

  • Serves

    serves 4

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.



  • 1 ripe mango, peeled and diced
  • 12 cup sherry vinegar
  • 1 tsp. dijon mustard
  • 12 cup peanut oil
  • Salt and freshly ground black pepper
  • Cayenne


  • 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


Step 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.

Step 2

Season dressing with salt, pepper, and cayenne to taste.

Step 3

Toss mixed greens, tomatoes, and mushrooms with vinaigrette, reserving some to finish the dish.

Step 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.

Step 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.

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