Try this Lobster Lovers Salad Pt 1 recipe, or contribute your own.
Suggest a better descriptionhttp://www.digitalchef.com/kitchen/channels/recipes/ Estimated Time: 45 min Start 1 Bring a large pot of salted water to a boil. Plunge lobster into boiling water and remove from heat. After 10 minutes, remove the lobster from the water and allow to cool. 2 Remove the ends from the peppers and split them in half. Remove the seeds and white ribs from the inside of the pepper and press against a surface so that the pepper lays flat with the skin side up. Place on an ovenproof tray and brush the skin with a small amount of olive oil. Broil the pepper under a high heat until the skin blisters and slightly blackens. Remove from heat, cover with a sheet of plastic wrap and allow to cool. 3 When the pepper has cooled enough to be handled, carefully scrape blackened skin from the flesh of the pepper. 4 Using a small heart shaped cutter, stamp as many small hearts as possible from the pepper meat and set them aside for garnishing the plate. 5 Pur?e the reserved pepper flesh in the bowl of a small food processor or blender (feel free to add water to the mixture if it is too thick to process). Place the pur?e in a small saute pan and cook over moderate heat, stirring constantly, until the pur?e becomes a thick paste. 6 Return the paste to the food processor bowl and add 3/4 of the lemon juice and the prepared mayonnaise. With the food processor running slowly add 3/4 of the oil in a thin stream. Process until the mixture is emulsified and thickened. Adjust the seasoning with salt and pepper. 7 Break the lobster by hand into its major parts (tail, claws, arms). Using a sturdy shears remove the meat from the shell in whole pieces. Cut the tail and arm meat in 1/2 inch dice and place in a bowl, reserve the claw meat in whole pieces. 8 Add the red pepper dressing to the diced lobster meat. Add the minced basil and toss lightly. 9 Combine the remaining lemon juice and olive oil in a bowl and season with remaining salt and remaining pepper. 10 Arrange the pepper hearts around the outside edge of a large white plate. continued in part 2
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Serving Size: 1 Serving (603g) | ||
Recipe Makes: 1 | ||
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Calories: 450 | ||
Calories from Fat: 127 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 153.9mg | 47 % | |
Sodium 601.2mg | 21 % | |
Potassium 1183.3mg | 31 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 24.7g | ||
Protein 47.4g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 450
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