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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lobster and Butter Lettuce Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Lobster and Butter Lettuce Salad Empty Lobster and Butter Lettuce Salad

    Post by Lobo Thu 28 Jan 2016, 11:06 pm

    Lobster and Butter Lettuce Salad Img28l
    Lobster and Butter Lettuce Salad
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    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Servings: 4
    Serve this salad for a summertime luncheon, accompanied by a loaf of sourdough bread. The tangy grapefruit provides a refreshing contrast to the rich lobster meat and the creamy avocado.






    • 1K+

    Ingredients:


    • 1 live lobster, about 1 lb.
    • 2 Tbs. Champagne or white wine vinegar
    • 1 1/2 tsp. Dijon mustard
    • 1 1/2 Tbs. chopped fresh tarragon
    • Salt and freshly ground pepper, to taste
    • 6 Tbs. extra-virgin olive oil
    • 2 heads butter lettuce, torn into large pieces
    • 1 avocado, peeled, pitted and cut into slices
        1/4 inch thick
    • 1 ruby red grapefruit, peeled and segmented
    • 1 Tbs. chopped fresh chives

    Lobster and Butter Lettuce Salad Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Dominio de la Vega Cava Brut Reserva Especial, Utiel-Requena from our Wine Club.

    Directions:

    Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobster, headfirst. Cover and cook until the lobster is red, about 7 minutes. Transfer the lobster to a large bowl filled with ice water and let cool completely. Remove the meat from the claws, knuckles and tail, and discard the shells. Cut the meat into 1/2-inch pieces.

    In a small bowl, whisk together the vinegar, mustard, half of the tarragon, salt and pepper. Add the olive oil in a slow, steady stream, whisking constantly until smooth and blended.

    In a large bowl, combine the lettuce with about 2 Tbs. of the vinaigrette and gently toss to coat the lettuce evenly. Transfer the lettuce to a chilled platter.

    In the same bowl, combine the lobster meat with about 1 Tbs. of the vinaigrette and gently toss to coat the lobster evenly. Scatter the lobster over the lettuce and garnish with the avocado and grapefruit. Sprinkle with the chives and the remaining tarragon and serve immediately. Pass the remaining vinaigrette alongside.
    Williams-Sonoma Kitchen.

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