ezRecipe-Zee: Cooking Recipe: How to make Lobster And Butter Lettuce Salad

Lobster And Butter Lettuce Salad

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Date Added:	November 20, 2008
Calories:	293
Serves:	4
Prep. Time:	0:00
Category:	Salads / Dressings, Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

1                   live lobster - (abt 1 lb)
2     tablespoons   Champagne or white wine vinegar
1 1/2 teaspoons     Dijon mustard
1 1/2 tablespoons   chopped fresh tarragon
                    Salt
                    Freshly-ground black pepper
6     tablespoons   extra-virgin olive oil
2     heads         butter lettuce
1                   avocado
                    and cut into slices 1/4" thick
1                   ruby red grapefruit
1     tablespoon    chopped fresh chives

Directions: one line for each direction. When saved the lines will be numbered.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobster, headfirst. Cover and cook until the lobster is red, about 7 minutes. Transfer the lobster to a large bowl filled with ice water and let cool completely. Remove the meat from the claws, knuckles and tail, and discard the shells. Cut the meat into 1/2-inch pieces.
In a small bowl, whisk together the vinegar, mustard, half of the tarragon, salt and pepper. Add the olive oil in a slow, steady stream, whisking constantly until smooth and blended.
In a large bowl, combine the lettuce with about 2 tablespoons of the vinaigrette and gently toss to coat the lettuce evenly. Transfer the lettuce to a chilled platter.
In the same bowl, combine the lobster meat with about 1 tablespoon of the vinaigrette and gently toss to coat the lobster evenly. Scatter the lobster over the lettuce and garnish with the avocado and grapefruit. Sprinkle with the chives and the remaining tarragon and serve immediately. Pass the remaining vinaigrette alongside.
This recipe yields 4 servings.
Comments: Serve this salad for a summertime luncheon, accompanied with a loaf of sourdough bread. The tangy grapefruit provides a refreshing contrast to the rich lobster meat and the creamy avocado.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 293

Calories from Fat 82.4%

Total Fat

28g

Cholesterol

0mg

Sodium

33mg

Carbohydrate

11g

Dietary Fiber

Protein

Points 8

Exchanges: 0 Lean Meat

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com