Chopped Vegetable and Maine Lobster Salad Recipe


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Chopped Vegetable and Maine Lobster Salad




Ingredients -

2 Garlic cloves, unpeeled 1 cup Orange Juice, reduced from 4 cups 1/4 cup Lime Juice 1 piece Chipotle Chile, canned 1 cup Olive Oil Sugar, to taste Salt and Pepper, to taste 6 cups Romaine Lettuce, shredded 6 cups Iceberg Lettuce, shredded 1 pound Lobster Meat, cooked 1/2 cup Mango, 1/4-inch dice 3/4 cup Cucumber, peeled, seeded, 1/4-inch dice 3/4 cup Red Bell Pepper, seeded, 1/4-inch dice 3/4 cup Jícama, peeled, 1/4-inch dice 1/2 cup Radish, thinly sliced 1/4 cup Green Onion, chopped 1/2 cup Avocado, 1/2-inch dice 2 tablespoon Cilantro, chopped coarsely 4 Lobster Claws, cooked, halved lengthwise

Preparation:

For the Vinaigrette: Place the unpeeled garlic in a dry sauté pan over low heat. Let cook, rotating periodically, until soft all the way through and slightly charred. Peel and smash to a paste. Combine with reduced orange juice, lime juice, and chipotle in a blender. Turn on the machine and slowly add the olive oil to emulsify. Season with salt, pepper, and sugar to taste. Combine the romaine and iceberg lettuce. Place a mound of greens in the center of each dinner plate. Drizzle with a little of the vinaigrette. Place a line of each ingredient across the top of the lettuce, like a Cobb salad. Garnish with the lobster claw and drizzle with the vinaigrette.