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Yield:
4
Ingredients:
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LOBSTER SALAD ---------------- |
| 1 lb |
cooked lobster meat cut 1/2" chunks |
| 1/2 cup |
mayonnaise |
| 1/4 cup |
diced celery |
| 1/4 cup |
thinly-sliced green onions |
| 1/4 cup |
peeled seeded diced tomato |
| 1 tbl |
lemon juice |
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Salt to taste |
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Freshly-ground black pepper to taste |
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----------------- CHAMPAGNE VINAIGRETTE ---------------- |
| 1 tbl |
finely-minced shallots |
| 1/2 tsp |
finely-minced garlic |
| 1/2 tsp |
fresh chopped thyme |
| 1/2 cup |
champagne vinegar |
| 3/4 cup |
olive oil |
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Salt to taste |
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Freshly-ground black pepper to taste |
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----------------- ASSEMBLY ---------------- |
| 1 lrg |
romaine lettuce head 8 cups chopped |
| 1/2 cup |
julienne carrots |
| 1/2 cup |
shredded red cabbage |
| 1/4 cup |
chives cut 1" pieces |
| 24 x |
cherry tomatoes cut in half |
| 1/2 cup |
Champagne Vinaigrette (listed above) |
| 2 lrg |
Hass avocados peeled, halved |
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Lobster Salad (listed above) |
Instructions:
Instructions: For the Lobster Salad: Combine all the ingredients. Chill.
For Champagne Vinaigrette: Combine the shallots, garlic, thyme and vinegar. Slowly whisk in the oil, salt and pepper.
For Assembly: Combine the romaine, carrots, cabbage, chives, halved tomatoes, vinaigrette and toss. Divide the salad onto 4 dinner plates. Place an avocado half in the center of each plate and top each with an equal amount of lobster salad. Garnish with endive leaves.
This recipe yields 4 servings.
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