Submitted by: Susan Roxby- Old Town, Maine. Third Place Winner 1997
INGREDIENTS:
(2 servings)
2 each 1 1/4- 1 1/2 lb. live Maine lobsters
1/2 pound sugarsnap peas
1/2 cup celery, sliced diagonally
1 medium red bell pepper, sliced
2 tablespoons fresh basil leaves, minced
1 tablespoon lemon rind, grated
3 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1 pinch fresh ground black pepper
8 butter lettuce leaves
1 medium tomato, cut into wedges
4 slices lemon, edges fluted
DIRECTIONS:
Cook Maine lobsters, then remove from pot and allow to cool until they can be handled. Remove the meat from the claws and tail, cut into 3/4 inch chunks and place in a large bowl. Remove meat from the legs and the body and add to claw and tail meat. chill for an hour or more.
In a small saucepan of boiling water, cook the sugarsnap peas for 1-2 minutes. Drain and refresh them under cold water. Thoroughly dry on paper towels and add to the Maine lobster. Add celery, red pepper, minced basil leaves and lemon rind to Maine lobster and peas.
In a small bowl whisk the lemon juice with a pinch of salt. Slowly whisk in the olive oil and continue whisking until the dressing is emulsified. Toss the Maine lobster and the vegetables gently with the dressing to coat it well. Add salt and pepper to taste. Divide the salad between 2 salad plates and garnish with butter lettuce, tomato wedges and lemon slices.
NUTRITIONAL:
Per serving:
calories 582.3
carbohydrate 42 g
cholesterol 142 mg
total fat 38.7 g
protein 35.7 g
sodium 490 mg
dietary fiber 5.7 g
calcium 290 mg
Nutritional information provided by MasterCook II. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dieticians, and /or food manufacturers
