Copycat Provincetown's Lobster Pot Lobster Salad

Copycat Provincetown's Lobster Pot Lobster Salad

Lunch Day 26

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cup small cubes of lobster (I used shrimp because its what I had)
• 1/4 cup mango, in small cubes
• 1 thumbs worth of avocado, in small cubes (use slightly less for mayo id you used your fat for breakfast already)
• 1 1/2 cups microgreen sunnies
• 1/4 cup sweet peppers, in small cubes (box photos shows tomatoes but I switched them for final photo)
• 1 tsp mayo, use this recipe or use approved store bought brand
• 11/2 tsp balsamic vinegar 
• 1 tbsp finely chopped fresh tarragon
• salt and pepper to taste
• 1 cup sweet potatoes cut into disks

Instructions

1. Preheat oven to 425.  On a lined baking sheet lay out sweet potato disks.  Season on one side.  Cook 25 minutes, flipping and seasoning half way. Once edges start to curl, remove and let cool on a rack.
2. In a small bowl, mix mayo, vinegar, tarragon, and salt and pepper.  Add shrimp or lobster and mix to coat.
3. In a 5 inch ramekin or a shallow empty can, in layers add fish, then mango, then avocado, then sweet peppers and press down firmly to get all ingredients to fit and hold together.
4. On a plate lay microgreen sunnies.  Then take ramekin and carefully flip over in the center of the plate.  Slowly lift (you may need to give it some taps or shakes) and remove ramekin to release salad.
5. Serve with sweet potato chips.