Lobster, avocado and mango salad

by Stefania Vinciguerra 06/12/21
230 |
Insalata di Astice e Maso Franch Vigneti delle Dolomiti Igt 2015 Cantina Lavis

A simple and flavorful lemongrass dressing for this salad that we pair with a Maso Franch Vigneto delle Dolomiti Bianco 2015 Cantina Lavis.

Ingredients for 4 people:

For the salad: 2 lobsters about 5-600g each, 2 ripe avocados, 2 ripe mangos, a head of lettuce, some arugula leaves and 1 lemon.

For the court bouillon: ¼ onion, a carrot, a bunch of aromatic herbs, 5-6 peppercorns and 1 teaspoon coarse salt.

For the dressing: 5g fennel seeds, 2 springs of lemongrass, a few grams of ginger, 1 ½ shallots, ½ red chili pepper, 1 teaspoon turmeric, extra-virgin olive oil, salt and pepper as desired and 20g of finely chopped basil leaves.


Prepare the court bouillon by bringing to a boil a pot of water with the onion, carrot, pepper, aromatic herb bunch and salt. Boil until the water is infused with the ingredients and then add in the lobsters and boil them until the shells become red (between 7 to 10 minutes depending on the size of the lobsters).

Once they are cooked, remove the lobsters from the water and let them cool on a platter.

In the meantime, use a mortar and pestle to crush the fennel seeds. Chop up the shallots, lemongrass springs, ginger and the chili pepper without its seeds. Sauté everything in a pan with EVOO. Dissolve the turmeric in warm water and add to the pan and cook for around 5 minutes. Remove the pan from the heat and blend the contents together to create a very soft sauce. Salt and pepper to taste and keep to the side.

Cut the two lobsters in half and remove the meat. The meat in the tail is the most succulent and easy to remove, while a pick is needed to take out the meat from the claws. Cut the lobster meat into pieces that are not too small.

Peel the avocados, cut them into thin slices and preserve in lemon juice.

Peel the mangos and cut them into thin slices.

Wash and dry the lettuce and then mix it together with some of the dressing.

Prepare each of the four plates with a bed of lettuce on top of which place some lobster meat and the slices of avocado and mango. Trickle over the remaining dressing.

Wine to pair:

Maso Franch Vigneti delle Dolomiti Igt 2015 Cantina Lavis

Intense yellow color with golden reflections. Notes of pineapple, coconut and honey to the nose. Its mineral aromas are a prelude to more fruity and citrusy scents. Balsamic and slightly smoky notes. In the mouth, it has an imposing structure and great depth. Broad and tight, with an evident saline component, balsamic and persistent final. Intriguing in its balance between elegance and power.

Production area: Maso Franch, Municipality of Giovo, Trentino. The vineyards are located at the entrance to the Valle di Cembra, on the right side climbing from Lavis, which enjoys best exposure to the sun. They are located on a medium to steep slope, facing south, with characteristic dry-stone walls delimiting the terraces. The porphyry soil is situated on fluvioglacial deposits from the Quaternary period and is characterised mainly by sandy loam, rich in carbonates, fertile, of average depth and quite well drained.

Grape variety: Incrocio Manzoni 100%, with training system Guyot and a final yield of 40 hl/ha. Organic agricultural techniques are employed in the vineyard: this is the ideal situation for the vine to grow and live, with an excellent vegetative and productive balance.

Grape harvest: The perfect time for harvest is established by testing the grapes in the vineyard. Only when fragrance and salinity are joined by ripe and sweet sensations is the grape harvested by hand into small crates. 

Vinification: After soft pressing and slow fermentation, the wine begins its long journey inside the cellar: an extremely rational and artisan procedure in which each passage undergoes meticulous assessment. The wine spends at least 24 months on its own lees, part in steel and part in small barrels made of French oak. Minimal racking, lots of patience and constant tasting allow this wine to express all the potential of a unique and extraordinary territory. Only after spending several months ageing in the bottle is Maso Franch ready to be uncorked.

Ageing potential: over 10 years.

Alcoholic content: 14% vol.

Serving temperature: 10°C.


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