In a bowl, combine all the ingredients for the dressing, season to taste with salt and pepper, and whisk until well blended.
¼ cup extra-virgin olive oil, 2 tbsp. apple cider vinegar, 1 tbsp. fresh lemon juice, 1 tsp. Dijon mustard, 1 clove garlic, Sea salt and freshly ground black pepper
Assemble the salad on two plates by topping the chopped romaine with the lobster meat, mango, boiled eggs, and grape tomatoes.
6 oz. cooked lobster meat, 1 mango, 2 hard-boiled eggs, ½ cup grape tomatoes, 1 head romaine lettuce
Drizzle the salad with the dressing, gently toss, sprinkle fresh parsley, and serve.
Fresh parsley for garnish