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Lobster Recipes
Salads
Lobster and Tortellini Salad

1/2 cup light olive oil (or other light oil)
1/3 cup balsamic vinegar
1/4 cup fresh lemon juice
1 large clove garlic, crushed
1 pound cheese tortellini, cooked well
1 cup tomato, peeled, seeded, 1/2" dice
1/2 cup celery, thinly sliced
1/4 cup onion, 1/4" dice
1/2 cup curly parsley, coarsely chopped
1 pound clear lobster meat
1 pinch salt and pepper, to taste

In a small bowl, combine oil, vinegar, lemon juice, and garlic. Whisk thoroughly and set aside. In a large bowl, add tortellini, tomatoes, celery, onions, parsley and above dressing. Mix well. Fold in lobster, salt and pepper, being careful not to shred the meat. Serve on a bed of green leaf lettuce and garnish with three halved and shingled lemon slices on the side.

Hints:
Avoid extra virgin olive oil, soybean oil and other heavy oils, because they overpower the taste.
Prepare the salad the day it is to be served, since the vinegar and lemon juice will cause the lobster and tortellini to become chewy.
For 25 people, use 2 pound tortellini, 1 pound lobster, 1 pound shrimp, 1 pound seafood chunks, and double the rest of the recipe.
Leftovers are best when heated in a microwave oven