INGREDIENTS:
(1 servings)
1 each 1 1/4 lb. live Maine lobster
2-3 ounces lettuce mixture
1 medium avocado
1 hard cooked egg, sliced
4 each artichoke hearts
1 Roma tomato
1/4 cucumber
4 ounces Lobster Salad Dressing - recipe below
croutons for garnish
1 lemon for garnish
Maine Lobster Salad Dressing:
1 egg yolk
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 pinch of salt and pepper to taste
1/8 teaspoon Tabasco sauce
1 cup extra virgin olive oil
1/2 lemon, juice only
2 tablespoons Cognac
DIRECTIONS:
Steam Maine lobsters for 7 minutes. Clean and save all meat and shells. Cut tail meat into medallions, leave claw meat in whole pieces.
Toss lettuce mixture with tomato, cucumber, artichoke hearts, the remaining knuckle and body meat from the Maine lobster, and the dressing. Arrange on oval platter.
Arrange the medallions of Maine lobster meat on top of lettuce mixture creating the form of a Maine lobster using the shell with the claw meat on each side and the tail fin at the base of the medallions.
Arrange hard cooked eggs, avocado fans, croutons, and lemon wedges around the Maine lobster.
Maine Lobster Salad Dressing:
Whisk all ingredients together.
NUTRITIONAL:
Per serving:
Calories: 1303
Carbohydrates: 74 g
Cholesterol: 336 g
Fat: 99 g
Protein: 50 g
Sodium: 970 mg
Dietary Fiber: 30 g
Calcium: 400 mg
Nutritional information provided by MasterCook. 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 dietitians, and/or food manufacturers.
