Great salad using any kind of seafood. For the plating, you can use your imagination for an interesting visual experience. This dish could also be a main course by adding an Arugula Salad (Arugula, pine nuts, radish, red onion, lemon juice, olive oil, salt, pepper, blueberry)
4 small lobsters (1 pound each)
1 cup of raspberries
2 yellow tomatoes, 1/2 in slices
Juice of one lemon
1/4 cup olive oil
4 sprigs lemon thyme, chopped
1 cucumber, diced
- Boil the lobsters until fully cooked. Chill it in ice water, shell : with a clever, or a similar tool, break the shell and remove the meat and set aside.
- Puree the raspberries and strain; set aside. Whisk together the lemon juice and olive oil; season with salt and pepper. Mix the lobster with half of the lemon vinaigrette . Add the thyme to the remaining dressing.
- In a plate arrange the lobster meat onto tomato slices. Accompany with a small mound of dressed cucumbers. Pass raspberry coulis on the side
Arugula Salad (Optional):
I box of cleaned Arugula salad
2 Table spoons of pine nuts
1/2 box of cleaned blueberry
1/4 of red onion,julienne
2 radishes, sliced for garnish
Vinaigrette (Dressing for the Arugula Salad):
4 Table spoons of lemon juice
8 table spoons of olive oil
Salt, pepper to taste
Mix olive oil, lemon juice salt and pepper. In a mixing bowl add all the ingredients together and dress it with the vinaigrette.