Lobster Salad
Lobster Salad
Ensalada de LangostaUsing fresh lobster is best, but frozen uncooked lobster tails work very well in this simple appetizer salad that allows the lobster to stand out. The idea for the salad comes from El Rey Sol restaurant in Ensenada.
Ingrediënten
Makes 4 servings
- 2 teaspoons Dijon mustard
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh orange juice
- 3 tablespoons olive oil
- ½ teaspoon salt or to taste
- 4 spiny or Pacific uncooked lobster tails thawed, if frozen
- 4 cups finely shredded romaine lettuce
- 1 ripe avocado Hass variety preferred, peeled and cut into 3⁄4-inch dice
- Tomato wedges or cherry tomatoes
Instructies
- In a small bowl, whisk together the mustard, vinegar, and orange juice.
- Gradually whisk in the oil.
- Season with salt and pepper.
- Reserve.
- Bring a large pot of salted water to a boil.
- Add the lobster tails and cook 8 minutes.
- Cool in cold water.
- Drain; then cut the shells open and remove the meat.
- Cut the lobster meat crosswise and put into a bowl.
- Mix lobster with 1½ tablespoons of the reserved dressing and set aside.
- In another bowl, mix the greens and avocado with the remaining dressing.
- Adjust salt.
- Divide the salad among 4 serving plates.
- Arrange the lobster meat evenly on top of each salad.
- Garnish with tomato wedges.
- Serve.
