INGREDIENTS:
(2 servings)
1 Maine lobster (1 1/2 lb.)
2 teaspoons olive oil
1/2 cup onion, diced
1 cup corn kernels, fresh (about 1 large ear)
2-4 teaspoons jalapeno, minced
1 pinch salt & pepper, to taste
2 cups spinach leaves, fresh
Dressing:
1 cup tomatoes, seeded and diced
1 tablespoon kalamata olives, finely chopped
1 tablespoon fresh basil, chopped
2 teaspoons lemon juice (or lime juice)
1 teaspoon olive oil
1/2 teaspoon lemon zest, grated
1/4 teaspoon hot pepper sauce
DIRECTIONS:
To cook the Maine lobster, plunge it into a kettle of boiling salted water. Cover and boil until bright red, 10-12 minutes. Drain well, transfer it to a plate, and chill. Remove meat from the claws and tail and refrigerate until ready to serve.
To make the dressing combine all ingredients in a small bowl and stir to mix well. Set aside for up to 1 hour or refrigerate for longer storage. Bring to room temperature before serving.
Cut the Maine lobster tail meat into bite-sized pieces, reserving the claw meat for garnish. Heat the oil over medium- high heat. Saute the onion for two minutes. Add the corn and jalapeno and saute until barely cooked, three or four minutes. Add the diced Maine lobster with salt and pepper to taste. Saute until just heated through. Arrange the salad on the spinach-lined plates and garnish each plate with Maine lobster claw. Spoon the tomato dressing over each and serve.
NUTRITIONAL:
Per serving:
calories 572
carbohydrate 73 g
cholesterol 162 mg
total fat 13 g
saturated fat 2 g
protein 43 g
sodium 644 mg
Omega-3 n/a mg
Nutritional information provided by Simply Seafood.
