our.
FOR LOBSTER SALAD:
Combine cooked Maine lobster meat, cooked lobster roe, green
Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
Add lobster meat to mayonnaise sauce and combine.
Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with lemon slices.
For the dressing, beat together all dressing ingredients in a small bowl.
Combine shrimp, lobster, tomatoes, cucumber, onion, herbs and chili pepper in a large bowl. Toss with dressing, sprinkle with peanuts and serve with limes on the side.
o use as a marinade for the lobster tails.
Spoon some
Warm oil in a small nonstick skillet over medium heat; add ginger, saute 1 minute and transfer to a large mixing bowl.
Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper.
(Note: You can purchase already cooked lobster meat and skip steaming or broiling it.) Set a lettuce leaf on each of 4 plates.
Arrange salad on top and garnish with red onion.
Yields about 1 cup lobster salad per serving.
arge bowl, mix together the lobster meat, peppers, celery, onion, mayonnaise
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
Cut lobster meat into bite-size pieces and place them in a bowl. Add mayonnaise, orange rind, orange and lemon juices, salt, pepper and capers.
Toss gently to coat well.
Arrange one cup of salad greens on each of 4 plates.
Scoop lobster salad over the greens and garnish with the dill and serve.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
For the cashews: Heat the oven
For the chicken, mix the curry
ntil shrimp is cooked.
For each salad place 1 cup of
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
edium heat. Cook the lamb for 3-5 mins, turning, until
For the Salad:
Put napa cabbage in
ore dressing than is needed for the salad, I think, but it
ry in 3-4 batches, for 1-2 mins each, until
hey're added. Cook turkey for 2-3 mins each side
For the Dressing: In a small bowl, whisk all ingredients together. Set aside
For the Salad: Preheat outdoor grill or grill pan on high.
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas