LOBSTER SALAD WITH GRAPEFRUIT, AVOCADO, AND HEARTS OF PALM
Grapefruit brightens a lobster salad made with avocados and hearts of palm.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and water; set aside. Bring two inches of water to a boil in a large stockpot. Steam lobsters for 10 minutes; transfer to ice bath to cool. Break off claws and tails; use bodies to make a stock, or discard. Split tail lengthwise with a sharp knife; remove meat. Slice tail into bite-size pieces. Remove claws from shells, keeping whole if possible. Chill lobster meat in the refrigerator.
- Supreme the grapefruit: Cut ends off grapefruit; remove peel, pith, and outer membranes. Lift sections away from the membranes, and reserve. Squeeze 1/2 cup juice from membranes into a bowl for dressing.
- Place shallots, mustard, vinegar, juice, and lemon basil in a bowl; season with salt and pepper. Whisk to combine. Gradually whisk in olive oil; adjust seasoning.
- Cut avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration. In a large bowl, combine avocado, lobster, grapefruit, and hearts of palm. Line individual glass serving dishes with lettuce leaves. Tear remaining lettuce into bite-size pieces; add to lobster mixture. Drizzle salad with dressing; toss. Fill lettuce leaves with salad; garnish with lemon basil, and serve immediately.
LOBSTER SALAD WITH AVOCADO AND HEARTS OF PALM
Provided by Amanda Hesser
Categories dinner, weekday, salads and dressings
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put 3/4-inch water in a stockpot, cover, and bring to a boil. Place one lobster in pot, and cover. When it begins to steam (about 30 seconds), cook for 10 minutes. Remove lobster, and let cool; repeat with second lobster. Reserve cooking juices. Remove tail meat, leg meat and claws from shells, and cut in 1/8-inch slices.
- Whisk together mustard, vinegar, lime juice, cumin, coriander and red pepper flakes. Season with salt. Gradually whisk in olive oil until thickened, then whisk in one tablespoon lobster juices.
- On large platter, arrange greens, hearts of palm and avocado. Lay lobster slices in overlapping rows. Sprinkle with lime and lemon juice, then pour vinaigrette on top. Serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1391 milligrams, Sugar 1 gram, TransFat 0 grams
SWEET BANANA TOSTONES WITH CARIBBEAN LOBSTER AND HEARTS OF PALM SALAD
Steps:
- In a large pot filled with water, add onion, bay leaf, peppercorns, and salt. Bring to a boil and cook the lobsters, and cook about 8 minutes. Remove the lobsters from the pot and allow them to cool.
- Make the dressing: Put all the ingredients into a blender and puree until smooth. Taste and adjust seasoning with salt and pepper.
- Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees F.
- Peel the plantains and slice them into 1/4-inch thick slices on the diagonal. Fry the plantains in batches until they are crispy, about 5 minutes. Drain on paper towels and season them with salt.
- Remove the meat from the tails and slice into 1/4-inch slices. Slice hearts of palm into 1/4-inch disks. In a bowl, combine lobster meat, hearts of palm, and onion; add some of the dressing and toss gently to combine; taste and adjust seasoning. Place several plantain slices on a plate and generously pile on the salad. Garnish with cilantro leaves and lime wedges.
LOBSTER AND HEARTS OF PALM SALAD
This recipe is from Coastal Living. The miso vinaigrette they use is recipe #285289. It is so delicious!
Provided by susie cooks
Categories Lunch/Snacks
Time 10m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 9 ingredients in a bowl; reserve a few pieces of lobster. Toss with Miso Vinaigrette, and garnish with remaining lobster.
Nutrition Facts : Calories 118.7, Fat 0.8, SaturatedFat 0.1, Cholesterol 81.7, Sodium 1092.8, Carbohydrate 2.8, Fiber 0.6, Sugar 0.1, Protein 23.9
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