| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mike02 |
4 |
servings |
INGREDIENTS
| 4 |
|
Cooked lobsters – (1 1/4 lbs ea); meat removed, |
|
|
And shells discarded |
| 2/3 |
c |
Mayonnaise |
| 3 |
tb |
Chopped tarragon leaves |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
tb |
Fresh lemon juice |
| 1 |
tb |
Dijon mustard |
| 3 |
tb |
Chopped dill weed |
| 1/3 |
c |
Extra-virgin olive oil |
| 1 |
c |
Mesclun salad greens |
| 1/2 |
c |
Cooked corn; removed from cob |
| 1/2 |
pt |
Cherry tomatoes; cut in half |
INSTRUCTIONS
Prepare the lobster and shell meat. In a bowl, combine the mayonnaise and
chopped tarragon, and season with salt and pepper. Dress lobster meat with
half the tarragon dressing. In a blender, combine lemon juice, mustard, and
dill and blend for 30 seconds. Drizzle in oil to finish vinaigrette. Season
with salt and pepper. Toss salad greens, corn, and tomatoes with half of
the vinaigrette. Divide salad equally among four plates. Arrange the
lobster meat on top of the salad. Drizzle with the remaining vinaigrette
and serve with the remaining mayonnaise on the side. This recipe yields 4
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C15 broadcast 04-23-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-04-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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