|
|
| Lobster, Mango, and Avocado Salad with Chili-Lime Vinaigrette |
| 1 Portion |
 |
| INGREDIENTS: |
Live lobsters, 1 ¾ pounds
½ ea. |
|
|
|
| INGREDIENTS: Dressing |
Olive Oil 2 ¼ tsp.
Lime juice 2 ¼ tsp.
Jalapeño, seeded and minced ¾ tsp.
Honey ¾ tsp.
Finely grated lime zest ¾ tsp.
|
| METHOD |
Bring a large pot of salted water to a boil.
Working in batches, drop lobsters head first into water.
Cover; and cook throughout, about 5 minutes.
Remove from heat and cool.
Remove lobster meat from shells. Transfer to large bowl.
Whisk oil and next five ingredients in medium bowl to blend. Season with salt and pepper.
(Can be made 1 day ahead.
Cover lobster and dressing separately; chill.
Re-whisk dressing before continuing)
Slice avocados and mango and fan into each plate.
Spoon some dressing over the lobster and season with salt and pepper.
Toss greens in another large bowl with enough remaining dressing to coat.
Divide greens among plates. Place lobster on top of greens and serve.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
