Charlotte Soups Recipe List

Zebra Restaurant

4521 Sharon Road, Charlotte (SouthPark), NC 28211


8 Servings


2 Whole Lobsters (1 1/2 lb each)
Salted Boiling Water (to cook lobsters)
4 Ripe Pears
1/4 c Dried Apricots, small dice
1/2 c Celery, peeled, diced
1/4 c Creme Fraiche or Sour Cream
2 T Mayonnaise
16 Walnut Halves
2 T Real Currants or Red Currant Preserve
1/4 c + 1 t Sugar
1/2 c Water
To Taste Kosher Salt and White Pepper

Method To Make Salad

  • Combine diced lobster, apricots, celery, creme fraiche, mayonnaise, salt, pepper and 1 teaspoon of sugar.

    Method To Prepare Lobster

  • Cook in boiling, salted water about 5 minutes.
  • Remove lobsters to work surface. Seperate tail section from body, remove claws and “elbows” from body.
  • Remove meat from claws elbows and tails.
  • Dice tail and elbow meat.
  • Cut claws in half lengthwise to use as garnish (8 pieces).

    Method To Assemble

  • Pears must be sliced paper thin.
  • This can be done on a mandolin slicer or with a very sharp twin blade knive.
  • Slice pears lengthwise on each side until you reach the seeds, stop slicing when you hit first seed.
  • Lay slices on work surface, overlapping to form 5 inch by 5 inch square.
  • Lay 1/8 of lobster waldorf salad mixture along length closest to yourself, roll up to form “log”.
  • Trim edges if desired.
  • Continue laying out pear slices and rolling up until 8 portions are made.
  • Set one portion in center of chilled plate, top with lobster claw, red currants, sugar roasted walnuts (recipe follows) and chiffonade of celery if desired (chiffonade refers to very fine shreds of lettuce, or in this case celery).


  • Place water and 1/4 cup sugar in small spot, add walnut halves, continue boiling until begins to just caramelize around edges.
  • Pour hot mixture onto lightly oiling parchment paper lined baking pan or non stick baking pan at 350 degrees for approximately 10 minutes or until toasted and crisp.
  • Allow to cool at room temperature before serving.

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