1
January
2006
January
2006
Lobster Salad 2
Ingredients:
- 240 g frozen lobster meat (real)
- 1 cup mache salad
- 1 cup dandelion greens
- 1/2 red onion, sliced
- sea salt
- fresh cracked pepper
- 2 limes, juiced
- 200 ml artichokes, sliced (can)
- 1 avocado, cubed
- 1 mango (small), cleaned, rough chop
- 2 egg yolks (large)
- 1 lemon, juiced
- 1 tbsp. Ginger, sliced
- 1/2 cup light mayonnaise
- 75 ml extra virgin olive oil
- 25 ml. White wine vinegar
- 1 tsp. stone ground mustard
- 1/2 yellow pepper, julienne
- 8 Belgian endive spear (1 bulb)
Directions:
- Firstly prepare the dressing; in a cuisinart or blender add mango and pulse for 5 seconds. Add the egg yolks, mustard, salt, pepper, and ginger, pulse for 5 seconds. Turn the cuisinart on and slowly add the oil so that it starts to emulsify. This process should take 1-2 minutes. Then add the vinegar, and lemon juice, pulse for a couple of seconds, put aside
- In a bowl place the lobster, artichokes, avocado, seasoning, mayo, and lime juice, blend. Put aside.
- In another bowl place the greens, yellow peppers, red onion, and seasoning, and drizzle the mango dressing in, toss, and place onto four plates.
- Place the lobster mixture either on the centre of the plate or the side.
4 servings
Carb count 6g per serving

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