Lobster Salad With Roasted Chili and Baby Corn
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2lobsters, weighing 1¼ to 1½ pounds each
- 12ears of fresh baby corn
- 2sweet red peppers
- 1sweet yellow peppers
- 1hot green poblano chili
- 1head of radicchio
- 3small heads of oak-leaf lettuce
- 3 or 4small heads of other lettuces, such as green leaf, limestone, bibb or baby red
- 1bunch of fresh marjoram
- ¾cup of extra-virgin olive oil
- 2tablespoons lime juice
- 12small Italian plum tomatoes, red and yellow if available, cut in half
- 1lime, cut into wedges
Nutritional analysis per serving (4 servings)
788 calories; 45 grams fat; 7 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 6 grams polyunsaturated fat; 41 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 61 grams protein; 1365 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In two inches of water, steam lobsters approximately 12 minutes, until shells turn bright red and antennae can be pulled out with a sharp tug. Drain lobsters immediately, and set aside until cool enough to handle. Shell lobster tails, remove black intestinal vein and slice tail meat into half-inch slices. Shell claws, but leave claw-meat intact. Set lobster meat aside in a cool place.
- Step 2
Bring another pan of water to a boil. Shuck baby corn ears, and carefully drop into boiling water. Cook 1 minute, then drain and cool. Set aside.
- Step 3
Holding peppers and chili with a long-handled fork, turn them briefly over a high flame. Alternately, place under a broiler, turning when necessary. When skin is blackened and peeling, place in a paper bag for 5 minutes. Rub skin off peppers and cut flesh in julienne strips.
- Step 4
Wash all greens and dry carefully.
- Step 5
Make dressing in a large bowl: Mix olive oil, 2 tablespoons lime juice and finely chopped marjoram. Turn salad greens in dressing and remove from bowl. Arrange greens on four dinner plates, alternating colors for presentation.
- Step 6
Toss corn ears in dressing and remove. Arrange in spokes on greens. Place pepper and chili strips between corn ears.
- Step 7
In the center of each plate, place an intact lobster claw, removed from shell. Arrange a quarter of the lobster slices around claw. Garnish with tomato halves and wedges of remaining lime.
- Step 8
Pour extra dressing on lobster.
Private Notes