Warm lobster salad with mango - bon appetit
2 appetizer
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Walnut oil or vegetable oil |
| ¼ | cup | Chopped shallots |
| 2 | Fresh thyme sprigs | |
| 3 | tablespoons | Sherry wine vinegar or red wine vinegar |
| 2 | tablespoons | Dry white wine |
| 1 | Head Belgian endive, separated into spears | |
| 6 | Radicchio leaves | |
| 6 | Bibb lettuce leaves | |
| 1 | Cooked lobster tail, shelled, cut into 1-inch thick medallions | |
| ½ | Mango, peeled, cut into thin strips | |
Directions
Heat oil in heavy large skillet over medium heat. Add shallots and thyme and saute 2 minutes. Cool slightly. Add vinegar and wine.
Simmer over low heat until dressing is reduced to ½ C, about 6 minutes. Remove from heat. Season to taste with salt and pepper.
Divide endive, radicchio and Bibb lettuce between 2 plates. Place lobster medallions atop lettuces, dividing equally. Spoon dressing over. Garnish with mango and serve immediately.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>