Advertisement
Recipe: Maine Lobster And Gulf Crab Salad
Similar Categories: Maine, Lobster, Gulf, Crab, Salad
Maine Lobster & Gulf Crab Salad
Yield: 4 Servings
1 Lemon
1/4 ts Dijon mustard
3 oz Extra virgin olive oil
4 Heads Belgian endive
1/2 oz Extra virgin olive oil
1 1 1/2 lb Lobster, cooked
Meat removed.
6 oz Fresh lump crabmeat
2 sm Tomatoes, one red and yellow
Peeled, seeded and diced.
Fresh Tarragon leaves
Assorted baby lettuce leaves
Edible herb flowers (sage)
Salt and pepper to taste
To prepare vinaigrette:
Grate the zest of half the lemon into a bowl. Squeeze the juice
from the lemon into the same bowl. Add the mustard and whisk. Add the
olive oil; season with salt and pepper and reserve.
Split the endive in half lengthwise. Brush with olive oil and season with
salt and pepper. Grill endive over high heat until it is limp and slightly
charred. Remove cores and julienne half of the endive.
: Cut the lobster meat into bite-size pieces. Mix with crab,
tomatoes, tarragon, and endive julienne. Toss with all but 1 TB of
viniagrette; season with salt and pepper.
: Arrange grilled endive spears and lettuce leaves around the edge of
each plate. Divide the lobster and mix it among the plates. Sprinkle herb
flowers over top of salads.
Yield: 4 Servings
1 Lemon
1/4 ts Dijon mustard
3 oz Extra virgin olive oil
4 Heads Belgian endive
1/2 oz Extra virgin olive oil
1 1 1/2 lb Lobster, cooked
Meat removed.
6 oz Fresh lump crabmeat
2 sm Tomatoes, one red and yellow
Peeled, seeded and diced.
Fresh Tarragon leaves
Assorted baby lettuce leaves
Edible herb flowers (sage)
Salt and pepper to taste
To prepare vinaigrette:
Grate the zest of half the lemon into a bowl. Squeeze the juice
from the lemon into the same bowl. Add the mustard and whisk. Add the
olive oil; season with salt and pepper and reserve.
Split the endive in half lengthwise. Brush with olive oil and season with
salt and pepper. Grill endive over high heat until it is limp and slightly
charred. Remove cores and julienne half of the endive.
: Cut the lobster meat into bite-size pieces. Mix with crab,
tomatoes, tarragon, and endive julienne. Toss with all but 1 TB of
viniagrette; season with salt and pepper.
: Arrange grilled endive spears and lettuce leaves around the edge of
each plate. Divide the lobster and mix it among the plates. Sprinkle herb
flowers over top of salads.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Maine, Lobster, Gulf, Crab, Salad
| Lump Crab And Seaweed Salad With Fried Rice Noodles | Fab Four Main Course Salad |