|
Chilled Lobster Salad With Basil-Lime Salsa | ||||||||||||||||
Course : Seafoods Source: Cooking Light, Jul/Aug 1994, page 92 Serves: 4 |
|
|||||||||||||||
Ingredients:
| ||||||||||||||||
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).
| ||||||||||||||||