Lobster Salad

 

Lobster Salad

Ingredients:

• 1 Maine lobster (1 ½ pounds) cooked and meat removed then chilled
• 10 ounces mixed organic greens
• 2 tablespoons curry mayonnaise (recipe below)
• 4 tablespoons cilantro lime vinaigrette (recipe below)
• ½ Anjou pear; chopped

Procedure:

Toss mixed greens and pear in the vinaigrette; place on serving plate.  Toss chilled lobster meat in curry mayonnaise and place on greens.  Serve right away.

Curry Mayonnaise

Ingredients:

• 1 egg yolk
• 1 tablespoon Dijon mustard
• 4 ounces canola oil
• ¼ teaspoon curry powder
• Juice of half a lemon
• Kosher salt and black pepper to taste

Procedure:

In a medium bowl place egg yolk, mustard and lemon juice; whisk together.  Slowly drizzle in oil and whisk briskly until all of the oil is combined – you should have a nice emulsion.  Stir in curry powder and taste for salt and pepper.

Cilantro Lime Vinaigrette

Ingredients:

• 1 tablespoon Dijon mustard 
• 2 ounces canola oil
• ¼ bunch of chopped cilantro
• ½ teaspoon chili paste
• 1 squirt honey
• Juice from 1 lime
• Kosher salt and black pepper to taste

Procedure:

In a medium mixing bowl place mustard, chili paste, lime juice, and honey; whisk together.  Slowly drizzle in canola oil and whisk briskly until all of the oil is combined – you should have a loose emulsion.  Stir in cilantro and taste for salt and pepper.

***All recipes brought to you by Dinner4Two by Kitchen Charm’s Chef David!***