LOBSTER SALAD

Lobster Salad image

Number Of Ingredients 9

Ingredients

2 teaspoons Dijon style mustard
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh orange juice
3 tablespoons olive oil
1/2 teaspoon salt, or to taste
4 spiny or Pacific uncooked lobster tails (thawed, if frozen)
4 cups finely shredded Romaine lettuce
1 ripe avocado (Hass variety preferred), peeled, and cut into 3/4-inch dice
tomato wedges or cherry tomatoes

Steps:

1. In a small bowl, whisk together the mustard, vinegar, and orange juice. Gradually whisk in the oil. Season with salt and pepper. Reserve. 2. Bring a large pot of salted water to a boil. Add the lobster tails and cook 8 minutes. Cool in cold water. Drain then cut the shells open and remove the meat. Cut the lobster meat crosswise and put into a bowl. Mix lobster with 1 1/2 tablespoons of the reserved dressing and set aside. In another bowl, mix the greens and avocado with the remaining dressing. Adjust salt. Divide the salad among 4 serving plates. Arrange the lobster meat evenly on top of each salad. Garnish with tomato wedges. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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