| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dujour08 | 1 | Servings | |
INGREDIENTS
| 1 | Cull lobster -, 1 to 1 1/4 | |
| lbs | ||
| 1 | Seedless cucumber | |
| 1 | Piece ginger | |
| 1 | oz | Sugar |
| 2 | T | Olive oil |
| 1 | Lemon, juiced | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| 1/4 | lb | Mesclun salad |
| 1 | Avocado |
INSTRUCTIONS
Steam the lobster and remove the tail and claw meat. Slice the cucumber on a mandoline in order to get large thin strips. Reserve everything on the side. Slice the ginger into very thin slices and cook them in a little bit of water and sugar adding the olive oil when cooked through. When the olive oil has reached room temperature, add the lemon juice and season the dressing with salt and pepper. Add the lobster and heat just to warm through. Mix the greens with the dressing. Slice the avocado in slivers and place on top of the greens and cucumber. Place lobster on top and sprinkle with the dressing. This recipe yields 1 serving. Source: "CHEF DU JOUR - (Show # DJ-9376) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Remi Lauvand Converted by MM_Buster v2.0l.
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”