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Lobster
Recipes
Salads
Char Grilled Lobster
and Portobello Salad with Goat Cheese Croutons
Marinade
1/8 cup balsamic vinegar
1 teaspoon brown sugar
½ teaspoon honey
1 Tablespoon garlic
½ teaspoon red pepper flakes
¼ cup salad oil
To taste, salt and pepper
Dressing
1/8 cup fresh lemon juice
1 Tablespoon brown sugar
½ teaspoon honey
1 Tablespoon fresh basil, chiffonnade
2 teaspoons garlic
½ teaspoon Dijon mustard
½ teaspoon ground mustard
¼ cup salad oil
To taste, salt and pepper
Mixed greens
2 Tablespoons toasted pistachios
1 plum tomato
1 portobello mushroom
1 lobster tail, cooked and cleaned
3 asparagus spears
1 each 3" baguette
2 Tablespoons goat cheese
Make the marinade in a small bowl. Whisk together the
vinegar and brown sugar until the sugar is completely
dissolved. Whisk in the honey, garlic, and pepper
flakes. Continue whisking and gradually add oil,
whisking until thoroughly blended. Adjust seasoning
with salt and fresh cracked black pepper. Marinate the
portobello for 15 minutes.
Make the dressing in a small bowl. Whisk together the
lemon juice and brown sugar until the sugar is
completely dissolved. Whisk in the honey, basil,
garlic, and mustards. Continue whisking and gradually
add oil, whisking until thoroughly blended. Adjust
seasoning with salt and fresh cracked black pepper.
Wash and dry the salad greens. Place in a bowl and add
the pistachios. Drizzle the dressing over the greens
mixing well, being careful not to bruise the greens.
Transfer to a large bowl suitable for serving. Slice
the tomato into ¼" slices, approximately five pieces,
discard the top and bottom. Place the tomatoes on the
left side of the greens, shingling each slice.
Grill the mushroom for approximately two minutes on
each side. Dredge the lobster tail in the remaining
marinade and grill approximately two minutes on each
side. Lightly grill asparagus. Place the grilled
mushroom in the center of the greens and place the
lobster tail inside the mushroom.
Slice the baguette on the bias into two pieces. Evenly
distribute the goat cheese onto each piece. Place in
350-degree convection oven until the goat cheese is
golden brown. Lean the croutons on the lobster tail on
the side opposite the tomatoes. Garnish with asparagus
spears and lemon wedge. Serve immediately
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