On 11/3/2010 10:50 AM, Stu wrote:
> We enjoyed this for Sunday brunch a few weeks back with our son and
> his girlfriend.
> Asian Cold Lobster Salad
> Serving Size : 4 Preparation Time :0:00
> Categories : Salad, Brunch
> 2 pounds lobster -- whole, cooked
> 2 tablespoons minced fresh cilantro
> 0 Lettuce leaves for 4 plates
> 1 tablespoon light oil
> 1 clove garlic -- pressed or minced
> 2 tablespoons rice vinegar
> 1/2 tablespoon light soy sauce
> 1/2 tablespoon toasted sesame seeds
> 1 tablespoon green onions or chives -- minced
> 1/4 teaspoon fresh ginger -- minced
> 1/8 teaspoon pepper
> 0 Juice of 1 lime
> Remove lobster meat from shell and cut into chunks. Blend dressing
> ingredients together,
> then toss with lobster meat and chill. Serve on lettuce leaves;
> garnish with cilantro.
> Source: California Seafood Council
This salad sounds really good. It wouldn't be out of line to substitute
shrimp or crab for lobster in this recipe, would it? I bet either would
do well, especially if jumbo shrimp or jumbo lump crab was used instead ;D
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!