Morton Bay Bug Salad with Mango-Ginger Dressing
- 1 gallon water
- 2 tablespoons salt
- 1 Morton Bay Bug (1 1/4 pound lobster may be substituted), cooked and chopped
- 1 mango, peeled, deseeded, diced
- 1/2 tablespoon peeled and chopped ginger
- 1 red chile, chopped
- 2 lemons, juiced
- 1 cup extra-virgin olive oil
- Salt and pepper
- 4 cups spring greens
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 mixing bowl, combine bay bugs (or lobster) and spring greens. Add dressing. Toss and serve.
Recipe courtesy of Emma Quicksilver