Ginger Lime Lobster Salad
By á-170456
Ingredients
- SALAD:
- 2 lobsters - (1 1/4 lbs ea)
- 6 tablespoons lime juice divided
- Salt to taste
- Freshly-ground black pepper to taste
- 1 1/2 cups orzo
- 2 tablespoons olive oil divided
- 1 cup small-diced peeled red apples
- 1 cup small-diced blanched celery
- 2 tablespoons chervil leaves
- GINGER BEURRE BLANC DRESSING:
- 2 tablespoons finely-chopped shallots
- 1 cup dry white wine
- 1 1/2 teaspoons ginger minced
- 1 1/2 cups heavy cream
- 2 tablespoons unsalted butter cut small pieces
- 1 tablespoon lime juice
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 4
Preparation
Step 1
For the Salad: Halve and clean the lobsters. Brush with 3 tablespoons of lime juice; season with salt and pepper. Broil for 10 minutes; cool. Remove the meat and cut into bite-size pieces.
Cook the orzo in a medium saucepan of boiling salted water until al dente, about 7 minutes. Drain and transfer to a small bowl. Toss with 1 tablespoon of olive oil; set aside.
In a small bowl, combine the apples and the celery. Toss with the remaining lime juice and olive oil. Season with salt and pepper. Chill.
For the Ginger Beurre Blanc Dressing: In a medium saucepan, combine the shallots, wine and ginger. Over medium-high heat, reduce the mixture until it's almost the consistency of syrup. Remove from heat and strain, discarding solids.
Replace the strained wine-ginger mixture in the saucepan. Over medium heat, whisk in the cream; bring to a gentle boil. Whisk in butter, lime juice, salt and pepper. Remove from heat and cool to lukewarm.
To Assemble: In a large bowl, gently combine the lobster meat, orzo and apple-celery mixture. Drizzle with the dressing, add the chervil and toss to coat. Serve immediately.
This recipe yields 4 servings.
Each serving: 829 calories; 18 grams protein; 76 grams carbohydrates; 3 grams fiber; 47 grams fat; 25 grams saturated fat; 154 mg. cholesterol; 156 mg. sodium.
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