Steamed lobster salad

Yield: 4 servings

Measure Ingredient
2 \N Spiny lobsters, 1 1/2 pounds
\N each (may substitute Maine
\N \N Lobsters),
\N \N Steamed 10 minutes and
\N \N Cooled
2 \N Ribs celery, sliced paper
\N \N Thin
1 medium Red onion, sliced paper
\N \N Thin
1 pounds Almost overripe tomatoes,
\N \N Chopped into 1/4-inch dice
2 \N Cloves garlic, thinly
\N \N Sliced
15 \N Basil leaves
20 \N Mint leaves
½ cup Extra virgin olive oil
\N \N Juice and zest of 1 lemon
2 cups Arugula, washed and spun
\N \N Dry

Remove meat from lobster and cut into ½-inch pieces (leave claws whole, out of shell, if using Maine lobster). Place in a large mixing bowl. Add celery, onion, tomatoes, garlic, basil, mint, olive oil, lemon juice and toss. Season with salt and pepper and let stand 10 minutes. Add arugula, toss to coat and serve sprinkled with lemon zest.

Yield: 4 servings

MOLTO MARIO SHOW #MB1D23

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