| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Spiny lobsters, 1 1/2 pounds each (may substitute Maine lobsters), steamed 10 minutes and cooled |
| 2 |
|
Ribs celery, sliced, paper thin |
| 1 |
md |
Red onion, sliced, paper thin |
| 1 |
lb |
Almost overripe tomatoes, in 1/4" dice |
| 2 |
|
Cloves garlic, thinly sliced |
| 15 |
|
Basil leaves |
| 20 |
|
Mint leaves |
| 1/2 |
c |
Extra virgin olive oil |
|
|
Juice and zest of 1 lemon |
| 2 |
c |
Arugula, washed and spun dry |
INSTRUCTIONS
Remove meat from lobster and cut into 1/2-inch pieces (leave claws whole,
out of shell, if using Maine lobster). Place in a large mixing bowl. Add
celery, onion, tomatoes, garlic, basil, mint, olive oil, lemon juice and
toss. Season with salt and pepper and let stand 10 minutes. Add arugula,
toss to coat and serve sprinkled with lemon zest.
Yield: 4 servings
Recipe by: Molto Mario MB1D23 Posted to MC-Recipe Digest V1 #620 by Sue
<suechef@sover.net> on May 26, 1997
A Message from our Provider:
“Jesus: there is no substitute”