Bring 1 gallon of water to boil with 2 tablespoons of salt. Add bay bug (or lobster) and boil for 12 minutes. Drain water and chill. Separate claws and tail and discard body. Crack shells of claws and tail and remove meat. Dice the meat.
In a blender, combine mango, ginger, chile, and lemon juice. Blend while slowly drizzling in olive oil. Season with salt and pepper.
In mixing bowl, combine bay bugs (or lobster) and spring greens. Add dressing. Toss and serve.
Recipe courtesy of Emma Quicksilver