Name: Lobster Salad with Confit Ginger, Cucumber And Young Greens
Ingredients: 1 Cull lobster -; (1 to 1 1/4 lbs); 1 Seedless cucumber; 1 Piece ginger; 1 oz Sugar; 2 tb Olive oil; 1 Lemon; juiced; Salt; to taste; Freshly-ground black pepper; 1/4 lb Mesclun salad; 1 Avocado

Holiness begins in our minds and works out to our actions. That being true, what we allow to enter our minds is critically important. The television programs we watch, the movies we may attend, the books and magazines we read, the music we listen to, and the conversations we have all affect our minds. We need to evaluate the effects of these avenues honestly, using Philippians 4:8 as a standard. Are the thought stimulated by these various avenues true? Are they pure? Lovely? Admirable, excellent, or praiseworthy?

Jerry Bridges

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	tb	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.

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