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Braised Lobster Salad




Source of Recipe


Internet


List of Ingredients




4 Maine lobster tails, shells removed
5 ounces butter
8 ounces baby spinach, washed and trimmed
8 leaves Belgian endive
6 ounces snow peas, blanched and cooled
4 ounces fresh cilantro, chopped
2 ounces fresh parsley, chopped
2 ounces fresh ginger, julienne
2 ounces balsamic vinegar
ground black pepper and lime juice, to taste


Recipe



1. To prepare the lobster, place each lobster tail on a piece of foil large enough to totally enwrap it. Melt butter on the stove or in the microwave. Brush each lobster tail liberally with butter, wrap, and allow to cook in a 375 degree oven for 8 minutes or until lobster meat is cooked through. Remove from oven, unwrap and place on glass or plastic plate. Set aside

2. Arrange remaining ingredients (except vinegar, pepper and limejuice) attractively on four individual serving plates or on a serving platter. You may toss the ingredients in a bowl and then divide onto the plates or platter or layer the ingredients on the plates or platter. If fresh cilantro is not available, you may double the amount of fresh parsley. If fresh snow peas are not available, thaw, but do not blanch frozen snow peas. Seasonal baby greens may be used in place of baby spinach.

3. Slice the cooked lobster thinly and divide onto plates or arrange on platter. Top with vinegar, pepper and limejuice and serve immediately.

Note: lobster tails may be cooked up to eight hours ahead and held in the refrigerator until ready to serve.

If desired, pair with baguettes topped with marinated sun-dried tomatoes and sliced black olives or oven-roasted new potatoes