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Lobster
Recipes
Salads
Orange Blush Lobster
Salad
(Serves 12)
2 pounds cooked lobster meat*, cut into 1-inch pieces
3 cups cantaloupe balls
1 diced papaya (about 1¼ pounds), peeled, seeded and
cut into ½-inch dice
6 diced plum tomatoes (about 2 cups), seeded and cut
into ¼-inch dice
1 Tablespoon freshly minced ginger
¼ cup fresh orange juice
2 Tablespoons red-wine vinegar
1 teaspoon Dijon-style mustard
To taste salt and black pepper
½ cup extra-virgin olive oil
1 teaspoon finely grated orange zest
¼ cup freshly snipped chives
2 heads radicchio, leaves washed and patted dry, for
garnish
Place the lobster meat, cantaloupe, papaya, tomatoes
and ginger in a large bowl. Gently fold together with
a rubber spatula. Set aside.
In a small bowl, combine the orange juice, vinegar,
mustard, salt and pepper. Whisking constantly, slowly
drizzle in the olive oil. Continue whisking until the
mixture has thickened slightly. Stir in orange zest
(makes ¾ cup). Shortly before serving, toss ½ cup of
the dressing with the chives and lobster mixture.
Serve on a decorative platter surrounded by radicchio
leaves, or place serving portions inside the leaves.
Serve remaining dressing on the side or reserve for
future use.
*If fresh lobster meat is unavailable, a frozen brand
can be found in many supermarkets. If you want to cook
your own you'll need six lobsters, about 1½ pounds
each.
Per serving: 195 calories, 10g fat, 50mg cholesterol.
Nutritional breakdown by Nutrinfo (provided by
author).
Sheila Lukin, Author & Food Editor
Parade Magazine
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com