Q I am truly obsessed with the dressing on Janet’s lobster salad at JB’s on the Beach. I would be ever so grateful to discover the recipe for this delicious sauce. — Ava Basri, Boca Raton
A Gorgeous oceanfront views paired with seafood specialties, Caribbean fare and baby back ribs glazed with coffee-bourbon barbecue sauce all contribute to the successful 16-year of JB’s on the Beach (300 NE 21st Ave, Deerfield Beach, 954) 571-5220, ).
Janet’s lobster and shrimp salad has been served since the restaurant opened in 2002. This menu mainstay combines Maine lobster and shrimp salad over greens with hearts of palm, tomatoes, mango salsa, scallions, cucumbers, roasted red peppers and mango dressing. It has always been their No. 1 selling salad. CJ Nickoson, general manager, explains why: “It’s a large portion and the steamed, chilled lobster and shrimp is delicious and refreshing. Everyone loves it.”
Nickoson started working for his uncle and then-owner Jack “JB” Boyle as the assistant general manager the year JB’s launched. The salad, named after Boyle’s wife, Janet, who died in 2013, was created for her love of lobster. In May, Jack’s son John Boyle sold the business to Ark Restaurants, after his father’s death in 2018. Ark owns and operates 20 restaurants and bars, 21 fast food concepts, and catering operations throughout the United States.
“It’s been a very positive move,” Nickoson said. “The Ark group are true restaurateurs who understand the business and methodology. They acquire high-performing restaurants in prime locations and improve upon the models. They have been extremely supportive while maintaining respect for the existing business.”
As outside temperatures soar, chilled salads make the perfect meal. Summer entertaining is a breeze with this do-ahead main course that can be prepared the day before and plated just before serving guests. Coupled with a recipe that puts our seasonal mango harvest to great use, Janet’s lobster and shrimp salad is clearly a winner.
Janet’s lobster and shrimp salad
Adapted from JB’s on the Beach.
6 cups mixed field greens
1/4 cup diced roasted red pepper
1/4 cup sliced hearts of palm
1/4 cup Mango dressing or more to taste (see recipe)
1 1/4 pound Maine lobster, steamed and split in half
Shrimp salad (see recipe)
1/2 cup diced Roma tomatoes
1/2 cup diced cucumbers
1/4 cup chopped scallions
1/2 cup Mango salsa (see recipe)
Lemon wedges, for serving
1. Using a large mixing bowl combine greens, roasted peppers, hearts of palm and Mango dressing, toss well. Divide between two chilled salad plates, mounding greens towards the center of the plate.
2. Top each salad with half a lobster. Top each lobster with half the Shrimp salad.
3. Sprinkle each salad with half the tomatoes, cucumbers, scallions and Mango salsa over the greens. Garnish with lemon wedges.
Makes two generous portions
Nutrition information per serving: 535 calories, 37% calories from fat, 22g fat, 4g saturated fat, 419mg cholesterol, 32g carbohydrates, 20g total sugar, 5g added sugar, 52g protein, 2355mg sodium, 7g fiber
JB’s mango dressing
6 ounces diced mango
1 cup mayonnaise
1 ounce fresh lime juice
2 teaspoons diced jalapeno
1/4 cup mango nectar
2 tablespoons honey
1 tablespoon sugar
Salt and black pepper, to taste
Place ingredients in a blender or food processor, season with salt and pepper, to taste. Blend until smooth, transfer to an airtight container and refrigerate until needed.
Makes about 2 1/4 cups
Nutrition information per 2 tablespoons: 101 calories, 82% calories from fat, 9g fat, 1g saturated fat, 5mg cholesterol, 5g carbohydrates, 4g total sugar, 3g added sugar, 0g protein, 78mg sodium, 0g fiber
JB’s shrimp salad
1/2 pound large shrimp, peeled, deveined and steamed
1/2 cup diced celery
1/4 cup diced red pepper
1/4 cup Mango dressing or more to taste (see recipe)
Kosher salt and white pepper, to taste
Place ingredients in a medium bowl, season with salt and pepper, to taste. Toss to combine.
Makes about 3/4 pound, 2 servings
Nutrition information per serving: 246 calories, 41% calories from fat, 11g fat, 2g saturated fat, 244mg cholesterol, 8g carbohydrates, 6g total sugar, 3g added sugar, 26g protein, 1173mg sodium, 1g fiber
JB’s mango salsa
8 ounces diced mango
2 teaspoons diced red onion
1 teaspoon minced jalapeno
2 teaspoons diced red pepper
1 tablespoon chiffonade basil
1 tablespoon fresh lime juice
Salt and black pepper, to taste
Combine ingredients in a medium non-reactive bowl. Season with salt and pepper, to taste, tossing to combine. Transfer to an airtight container and refrigerate until needed.
Makes about 1 cup
Nutrition information per 1/4 cup: 36 calories, 0% calories from fat, 0g fat, 0g saturated fat, 0mg cholesterol, 9g carbohydrates, 8g total sugar, 0g added sugar, 1g protein, 1mg sodium, 1g fiber
