Chilled Lobster Salad With Basil-Lime Salsa


Course : Seafoods
Source:
Serves: 4
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Ingredients:


1/2 cup seeded chopped unpeeled tomatoes

2 tablespoons fresh lime juice

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1 cloves garlic -- peeled

1 1/2 cups seeded chopped unpeeled tomatoes

1/3 cup peeled -- seeded, and diced cucumber

1/3 cup finely chopped green onions

2 tablespoons finely chopped fresh basil

1/4 teaspoon salt

1/8 teaspoon pepper

2 1/2 ears fresh corn -- cooked

4 cups tightly packed sliced romaine lettuce

1 cup tightly packed trimmed watercress

3/4 pound cooked lobster meat cut into bite-sized pieces
 

Preparation / Directions:


Position knife blade in food processor bowl; add 1/2 cup tomato and next 4 ingredients. Process until smooth. Pour mixture into a medium bowl; stir in 1-1/2 cups tomato and next 5 ingredients. Set aside. Cut whole kernels from ears of corn to measure 2 cups. Combine corn, lettuce, and watercress in a large bowl; toss well. Add tomato mixture, and toss gently to coat. Divide evenly among 4 serving plates; top each with lobster. Yield: 4 servings (serving size: about 2 cups salad and 3 ounces lobster).


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