Wednesday, April 9, 2008

Tropical Lobster Salad Recipe

Here is the first in our Food Recipe Series...if you have a favorite you would like to share please send it to us.
For the lobster salad:
2 (1.5 pound) live Maine lobsters
3 ears sweet corn
1 ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
1/2 vidalia onion, diced
2 stalks celery, diced
1 small can mandarine orange slices
2 tablespoons fresh, chopped cilantro
salt, to taste
white pepper, to taste
1 head romaine lettuce, shredded
For the dressing:
1 cup watermelon, seeded
2 tablespoons grapefruit or orange juice
2 tablespoons apple cider vinegar
3/4 cup Olive oil
whole cilantro leaves, for garnishing
Cooking Instructions
1. Cook the lobsters in a large pot of boiling salted water for 12 minutes. Let cool & remove
the meat from the shells.
2. Chop the tail & joint meat into 1/2 inch pieces, reserve the whole claw meat for garnish.
3. In a medium pot of boiling salted water, cook the corn until tender, about 10 to 15 min.
Let cool and cut the kernels from the cob.
4. Toss the lobster meat, corn, mango, red pepper, onion, celery, and cilantro in medium
mixing bowl, season with salt & pepper.
5. To make the dressing, puree the watermelon,grapefruit or orange juice, vinegar in a food
processor or blender for 1 minute. With the motor running, slowly add olive oil.
6. Add about 1/2 cup of dressing to salad mixture, season with salt and white pepper and
refrigerate for 2 hours. (Reserve the leftover dressing for another use.) Serve the salad over
shredded romaine lettuce on individual plates and garnish with a lobster claw and whole
cilantro leaves and mandarine orange slices.