Lobster Salad With Asian Dressing Food

ASIAN SESAME LOBSTER SALAD

Steps:

• In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
• Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
• In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
• Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.

ASIAN LOBSTER SALAD RECIPE

Steps:

• Cut lobster meat into 1-inch pieces. Mix with cabbage, pepper, scallions, and sesame seeds. In a small bowl, whisk together vinegar, soy sauce, vegetable and sesame oil, ginger, and sugar substitute. Pour dressing over salad. Toss gently to coat. This recipe yields 2 servings. Carbohydrates: 10.5 grams Net Carbs: 8.5 grams Fiber: 2 grams Protein: 38 grams Fat: 12.5 grams Calories: 309

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

LOBSTER SALAD WITH SPICY LEMON DRESSING

Steps:

• Make dressing:
• Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
• Yield:
• 3/4 cup (150 ml).
• Make salad:
• 1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
• 2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
• 3. Lightly grill the mushroom caps.
• 4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.