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Name: Lobster Tabbouleh with Basil
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3/4 c Couscous; 1 tb Butter; 1/4 ts Salt; 1/2 c Fresh basil leaves minced; 2 Lobsters (1-1/4 lb each); 3/4 c Chicken Stock; 1 md Cucumber peeled, seeded; 3/4 c olive oil; 1 md Garlic minced; 1 md Tomato peeled, seeded; 2 tb Lemon juice fresh squeezed; 1/4 ts Salt

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INGREDIENTS

3/4 c Couscous
1 tb Butter
1/4 ts Salt
1/2 c Fresh basil leaves ; minced
2 Lobsters ; (1-1/4 lb each)
3/4 c Chicken Stock
1 md Cucumber ; peeled, seeded
3/4 c olive oil
1 md Garlic ; minced
1 md Tomato ; peeled, seeded
2 tb Lemon juice ; fresh squeezed
1/4 ts Salt

Servings

INSTRUCTIONS

In a medium saucepan place the chicken stock, butter, and the first 1/4 teaspoon of salt. Bring the liquid to a boil and then remove the pan from the heat. Add the couscous, cover the pan, and let it sit for 5 minutes. Transfer the couscous to a glass bowl and let it cool. In a small bowl place the basil, garlic, olive oil, and the second 1/4 teaspoon of salt. Mix the ingredients together and set the sauce aside. In a large saucepot place 4" of water and bring it to a boil over high heat. Add the lobsters and let them cool. Remove the lobster meat from the tails and claws. Remove and discard the intestinal tract from each tail. Cut the lobster meat into 1/2" pieces. In a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture. Toss the ingredients together so that the lobster is well coated. Set it aside. In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture. Toss the ingredients together well to make the tabbouleh. In the center of each of 4 individual serving plate place a mound of the tabbouleh. Arrange the lobster pieces around the edge.

NOTES

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Lobster Tabbouleh with Basil

3/4 c Couscous
1 tb Butter
1/4 ts Salt
1/2 c Fresh basil leaves minced
2 Lobsters (1-1/4 lb each)
3/4 c Chicken Stock
1 md Cucumber peeled, seeded
3/4 c olive oil
1 md Garlic minced
1 md Tomato peeled, seeded
2 tb Lemon juice fresh squeezed
1/4 ts Salt

In a medium saucepan place the chicken stock, butter, and the first 1/4  teaspoon of salt.  Bring the liquid to a boil and then remove the pan from  the heat.  Add the couscous, cover the pan, and let it sit for 5 minutes.  Transfer the couscous to a glass bowl and let it cool.    In a small bowl place the basil, garlic, olive oil, and the second 1/4  teaspoon of salt.  Mix the ingredients together and set the sauce aside.    In a large saucepot place 4" of water and bring it to a boil over high  heat.  Add the lobsters and let them cool.    Remove the lobster meat from the tails and claws. Remove and discard the  intestinal tract from each tail. Cut the lobster meat into 1/2" pieces.    In a medium bowl place the lobster pieces and 6 tablespoons of the  basil-oil mixture.  Toss the ingredients together so that the lobster is  well coated. Set it aside.    In another medium bowl place the cooled couscous, tomatoes, cucumbers,  lemon juice, and the remainder of the basil-oil mixture. Toss the  ingredients together well to make the tabbouleh.    In the center of each of 4 individual serving plate place a mound of the  tabbouleh.  Arrange the lobster pieces around the edge.

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Nutrition

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Serving Size: 1 Serving (375g)
Recipe Makes: 4

Calories: 446
Calories from Fat: 145 (33%)

Amt Per Serving		% DV

	Total Fat 16.1g	21 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 2.2g
Cholesterol 83.5mg		26 %
Sodium 342.1mg		12 %
Potassium 574mg		15 %
Total Carbohydrate 44.1g		13 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 40.9g
Protein 30.2g		43 %
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.

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Calories per serving: 446

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