Chilled Lobster and Texas Dewberry Coleslaw

By allie5jones

Ingredients

• Dressing:
• 1/2 head green cabbage, shredded
• 1/2 head red cabbage, shredded
• 1 carrot, julienned (mandolin)
• 1 jicama, julienned
• 1 red onion, julienned
• 1 red bell pepper, julienned
• 2 lobster tails
• 1/4 cup lime juice
• 1/4 cup raspberry vinegar
• 1 cup sugar
• 2 Tbsp. garlic, minced
• 2 Tbsp. shallots, minced
• 2 pints dewberries, loganberries or blackberries
• 1/4 sunflower oil
• 1 tsp. salt
• 1/2 tsp. white pepper

Preparation

Step 1

1. Shred and julienne vegetables. Go for thinness and length.
2. Combine lime juice, raspberry vinegar and sugar for dressing in a saucepan. Bring to a boil for 2-3 minutes to dissolve sugar.
3. Combine garlic, shallots and dewberries in a blender and puree until smooth.
4. Add sugar syrup, oil, salt and pepper to berry mixture and chill.
5. Toss vinaigrette over mixed vegetables mounded on a plate and arrange lobster (sliced into medallions, cooked as you like) atop salad.