For a festive first-course or a light lunch, lobster celebrates the holiday season. The sweetness of the mango is offset by the tartness of the lime vinaigrette.

Vinaigrette
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) lime juice
Pinch of salt and pepper
2 cold, cooked lobster tails
1 mango
4 cups (1 L) mesclun or baby spinach
1/4 cup (50 mL) crème fraîche (recipe follows)
Zest from one lime

1. Make vinaigrette by whisking the ingredients together.

2. Remove meat from each lobster shell in one piece. If using frozen lobster, thaw thoroughly and drain well. Slice crosswise into 1/4-inch thick (5-mm) slices, set aside. Peel and cut mango into even slices, set aside.

3. Toss greens with vinaigrette and divide among four salad plates. Top with slices of mango and lobster. Spoon a dollop of crème fraîche overtop and sprinkle with lime zest.

Serves 4
 

Crème Fraîche

1 1/2 cups (375 mL) whipping cream
1/2 cup (175 mL) sour cream

1. In a small bowl, whisk the creams together with a fork. Let the mixture stand at room temperature for 12 hours or until thickened.

2. Line a sieve with a double thickness of cheesecloth. Set the sieve over a bowl. Spoon in the thickened cream mixture. Cover and chill for 24 hours.

3. Transfer the crème fraîche to a covered container and store in the fridge for up to a week.

Makes 2 cups