Lobster Salad with Curried Vinaigrette

This refreshing, lightly spicy seafood appetizer is just as good with lump crabmeat or cooked shrimp. pic lobsterhelp
Photo by Robert P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For Salad:

  • 1/3

    cup extra-virgin olive oil

  • 3

    tablespoons sherry vinegar

  • 1

    teaspoon fresh lemon juice

  • 1

    teaspoon sweet paprika

  • 1/2

    teaspoon Madras curry powder

  • 1/2

    teaspoon pure chili powder, such as ancho

  • 1/2

    teaspoon salt

  • 1/2

    cup finely diced unpeeled European cucumber

  • 1/2

    cup finely diced red bell pepper

  • 2

    scallions, finely chopped

  • For Lobster:

  • 1/2

    pound cooked lobster meat, cut into 1-inch chunks

  • 1/2

    cup finely diced mango

  • 1/2

    cup frisee

  • 4

    Belgian endive spears

  • 4

    fresh chives

Directions

FOR SALAD: In a medium bowl, whisk together the olive oil, vinegar, lemon juice, paprika, curry powder, chile powder and salt. Stir in the cucumber, red pepper and scallions and let the vegetables marinate for 10 minutes. FOR LOBSTER: Fold the lobster, mango and frisee into the vegetable salad and spoon into 2 martini glasses or goblets or onto 2 small plates. Garnish each salad with 2 endive spears and 2 chives and serve.

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